Spicy Carrot Salad

from Jerusalem: A Cookbook
via Anne Halsted
serves 4

6 large carrots, peeled (about 1½ pounds)

3 tablespoons sunflower oil

1 large onion, finely chopped (2 cups)

1 tablespoon harissa

½ teaspoon ground cumin

½ teaspoon caraway seeds, freshly ground

½ teaspoon sugar

3 tablespoons cider vinegar

1½ cups arugula leaves

Salt

Place the carrots in a large saucepan, cover with water, and bring to a boil.  Decrease the heat, cover and cook for about 20 minutes, until the carrots are just tender. Drain and, once cool enough to handle, cut into ¼-inch slices.

While the carrots are cooking, heat half the oil in a large frying pan.  Add the onion and cook over medium heat for 10 minutes, until golden brown. 

Tip the fried onion into a large mixing bowl and add the harissa, cumin, caraway, ¾ teaspoon salt, sugar, vinegar, and the remaining oil.  Add the carrots and toss well. Leave aside for at least 30 minutes for the flavors to meld.

Arrange the salad on a large platter, dotting with the arugula.

Easy and flavorful salad!