Moroccan-Spiced Farro and Shaved Carrot Salad

July 20, 2017

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!


Servings: 4



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.


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