Grated Carrot Salad (Carottes Râpées)

Here's a carrot salad that I've been making a lot, based on a recipe from my man in Paris, David Lebovitz.*
*By "my man in Paris", I don't mean to say I know him - he couldn't pick me out of a lineup if I cut in front of him. Sorry, a little Paris humor there.

I feel like I know David because of his wonderful blog, and because I relied so heavily on his recommendations when I went to Paris. The best one was to buy the pocket size "Paris par Arrondissement" map. I'm a habitual map looker, and I spent as much time thumbing through that map as I did looking at the city.
*See the link at the end of this post for David's book reminiscing on life in Paris as an expatriate American cookbook author who specializes in desserts.

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Grated Carrot Salad (Carottes Râpées)

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• Author: Mike Vrobel
• Total Time: 15 minutes
• Yield: 4 servings 1x

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Description

The classic French grated carrot salad - julienned carrots and parsley tossed in a lemon, garlic and olive oil dressing. Adapted from David Lebovitz.

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Ingredients

Scale 1x2x

Salad

• ½ pound carrots, peeled and julienned (about 1 bunch)
• ¼ cup minced parsley

Lemon Dressing

• Juice of 1 lemon (2 to 3 tablespoons)
• 1 teaspoon lemon zest
• 1 teaspoon sugar
• Pinch of salt
• Pinch of freshly ground black pepper
• 1 medium garlic clove, minced
• 6 tablespoons extra virgin olive oil

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Instructions

1. Make the dressing: Whisk the dressing ingredients together in a medium bowl until combined.
2. Toss the salad: Add the carrots and parsley to the bowl, and toss until evenly coated with the dressing. Serve.

Notes

Equipment: A julienne shredder - I use the julienne disc for my food processor. You can use the large holes of a box grater instead; the shreds won't be as neat, but the salad tastes just as good.

See my lemon herb dressing post for more about the dressing.

Use the freshest carrots you can find. My preference, in order: carrots with fresh green tops, whole carrots in a bag, baby carrots, then pre-shredded carrots. The salad is good with any of them, but best with fresh, sweet carrots.

Dijon mustard: Add some mustard to the dressing, as David Lebovitz suggests.

Make ahead: Keep the carrots and parsley separate from the dressing, and toss just before serving.

Herbs: Skip the parsley if your kids object to green stuff - or add more herbs to the dressing. About ½ teaspoon of fresh thyme is nice.

Moroccan carrots: Add 1 teaspoon ground cumin and 1 teaspoon paprika (smoked Spanish paprika if you have it) to the dressing.

Adapted from David Lebovitz's Salade de Carottes Râpées.

• Prep Time: 15 minutes

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