Description
The classic French grated carrot salad - julienned carrots and parsley tossed in a lemon, garlic and olive oil dressing. Adapted from David Lebovitz.
Ingredients
Salad
- 1/2 pound carrots, peeled and julienned (about 1 bunch)
- 1/4 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
Instructions
- Make the dressing: Whisk the dressing ingredients together in a medium bowl until combined.
- 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 1/2 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