French Grated Carrot Salad with Lemon Dijon Vinaigrette
Ingredients
- 1 lb carrots peeled
- 2 tsp Dijon mustard
- 1 tbs lemon juice freshly squeezed, from one lemon
- 1 1/2 tbs vegetable oil
- 1 1/2 tbs olive oil extra virgin
- 1-2 tsp honey to taste
- a heaping 1/4 tsp salt
- 1/4 tsp black pepper freshly ground, to taste
- 2 tbs parsley fresh, chopped
- 2 scallions finely sliced (or 1 tbs finely chopped shallots)
Instructions
- Grate the carrots in a food processor. Set aside.
- In a salad bowl, combine the dijon mustard, lemon juice, honey, vegetable oil, olive oil, salt and pepper. Add the carrots, fresh parsley and scallions (or shallots) and toss well. Taste and adjust seasoning if necessary. Cover and refrigerate until ready to serve.
- Notes: Depending on the sweetness of the carrots, you may want to add more or less honey. Also, if you make this salad ahead of time, be sure to check the seasoning again before serving as the flavors tend to mellow.
Notes
French Grated Carrot Salad with Lemon Dijon Vinaigrette
I first discovered this carrot salad when I was 20 years old and living in France, and it’s been part of my repertoire ever since. 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.
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