Recipe from chef Ari Kolender of Leon's Oyster Shop, Charleston, South Carolina
1 cup crème fraîche
1½ tablespoons harissa
Salt as needed
1 tablespoon lime juice, plus more for serving
2 pounds carrots, trimmed and cleaned
Olive oil as needed
Pinch sea salt
6 tablespoons peanut powder*
Cilantro, mint, and basil for garnish
Note:*Peanut powder is easily made by pulsing peanuts in a food processor; just be careful not to allow nuts to form a paste.
Preheat oven to 350 degrees. Place crème fraîche and harissa in bowl with pinch of salt and 1 tablespoon lime juice. Whisk together. Refrigerate until ready to use.
Place carrots in a bowl and toss with olive oil and pinch of salt. Transfer to a sheet tray and cook until fork tender, about 15 to 30 minutes, depending on size of carrots. Remove from oven and let cool, then refrigerate until well chilled.
Place chilled carrots in bowl and season with splash of olive oil, a few squeezes of lime juice, and pinch of sea salt.
To serve, place dollop of harissa crème fraiche on plate. Place carrots on top and drizzle more dressing around carrots. Finish with peanut powder and fresh herbs.