Grated Carrot Salad
I first discovered this salad when I was 20 years old and living in France, and it’s been part of my repertoire ever since. It’s light, crunchy and delightfully tasty — delicious on its own or with a sandwich or warm baguette for lunch. I don’t know why it’s not more popular in the States, but one bite of these parsley-speckled carrots doused with lemon and olive oil and you’ll know why it’s standard fare in every French bistro, market and home kitchen. To tempt you further, it’s a cinch to make, keeps well, and is good for you. The hardest thing about making it is getting out your food processor, but once you hoist your machine onto the countertop, the rest is quick and easy. If you can, make it a few hours ahead of time to give the carrots a chance to soak up the dressing.
Grated Carrot Salad with Lemon Vinaigrette
- 1 pound carrots, peeled
- 1 teaspoon Dijon mustard
- 1 tablespoon freshly squeezed lemon juice, from one lemon
- 1-1/2 tablespoons vegetable oil
- 1-1/2 tablespoons extra virgin olive oil
- 1 teaspoon honey
- 1/4 teaspoon salt
- Freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley
- Grate carrots in a food processor. Set aside.
- In a salad bowl, combine dijon mustard, lemon juice, honey, vegetable oil, olive oil, salt and pepper. Add carrots and fresh parsley to bowl and toss well. Taste and adjust seasoning if necessary.
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