This flavor-packed, colorful combination works any time of year as a healthy side or salad and is quick and easy to throw together.
Using a julienne or flat blade Swiss peeler makes creating the carrot ribbons a breeze, but if you're really crunched for time, sub a bag of pre-shredded carrots to get a similar effect. If the harissa is a little too hot for your taste buds to handle on its own, try toning it down with a little fresh lemon juice and honey!
1 cup cooked Farro - Farro is cooked like pasta, be sure to salt the boiling water before cooking
1 each Belgian Endive - cut on a bias
4 each medium carrots – shaved into long, thin strips, using a Swiss vegetable peeler and/or mandolin – keep shaved pieces in a container of ice water to keep them crisp
¼ cup fresh parsley leaves, picked from the stems
¼ cup extra virgin olive oil
½ tsp each salt and pepper
2-3 Tbsp prepared Harissa – see recipe below
For the Harrissa:
4 oz Guajillo Chilies, remove seeds & soak in hot water until soft
5 Large Cloves of Garlic
2 tsp Ground Cumin
1 Bunch Cilantro
Kosher Salt and Olive Oil as needed
To make the Harrissa:
Place the Chilies, Garlic, Cumin and Cilantro in the blender and turn on low while slowly drizzling in olive oil. Increase the speed and process until a smooth spreadable paste forms. Once smooth place in a bowl and season with salt and add more olive oil if necessary. Harissa will keep in the refrigerator for up to 4 weeks.
To prepare the Salad:
Toss the cooked farro, shaved carrots, endive, kumquat slices, and parsley leaves with salt and pepper. Then add in a small amount of harissa and toss until a thin even coat covers everything, adding more as needed to coat and season the salad. Serve at room temperature.