Jul

20

2009

Grated Carrot Salad

Salads  Posted by / 5 comments

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 the perfect accompaniment to 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.

Making carrot salad 9

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.

Making carrot salad 10

If you enjoyed this post, sign up for free to receive new recipes by email.

Print
Grated Carrot Salad

Serving Size: 4

Ingredients

  • 1 pound carrots, peeled
  • 1 teaspoon dijon mustard
  • 1 tablespoon freshly squeezed lemon juice
  • 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 fresh parsley, roughly chopped

Instructions

  1. Grate carrots in a food processor. Set aside.
  2. 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.