French Grated Carrot Salad by TheDevineKitchen
French Grated Carrot Salad
Yield: 6 servings
During my trip to France earlier this month I enjoyed carrot salads as side dishes. I was delighted as I had forgotten how much I enjoyed a carrot salad and how simple and quick it is to prepare. It’s so commonplace in France that I felt compelled to pass a recipe on to my fellow residents here in Fenelon Falls! I think it goes with nearly everything, from a tuna salad sandwich to hot dogs, from a braised chicken to a roast. Serve it with dinner, have leftovers for lunch the next day with quartered hard-boiled eggs, or large crumbles of feta cheese. Or simply enjoy with butter, a French baguette and a nice glass of French wine. Voila!
Ingredients:
1 1/2 pounds local carrots, using large holes of a box grater (we love supporting O’Brianview Organic Farm at the Fenelon Farmer’s Market)
3 tablespoons fresh squeezed lemon juice
1 teaspoon local honey (our favorite honey is from A Wee Tree Farm)
1 teaspoon Dijon mustard
3 tablespoons cold-pressed extra virgin olive oil, or cold-pressed sunflower oil
3/4 teaspoon fine sea salt, or to taste
Lots of fresh loosely chopped Italian parsley, at least 1/4 cup
Note: I prefer to hand grate carrots versus using a food processor with a grater attachment, but the food processor is much quicker.
Method:
In a medium bowl, whisk together lemon juice, honey, Dijon, oil, and salt. Add carrots and toss to coat. Adjust seasoning. Fold in parsley and allow flavors to meld for a minimum of 30 minutes to maximize flavor. That’s it. It’s so good!
Variations:
Garnish with small-dice celery ribs and chopped chives.
Add the zest of 1 orange and substitute fresh squeezed orange juice for the lemon juice.
Add a small, diced shallot.
Add chopped fresh tarragon and freshly roasted chopped pistachios.
Omit the Dijon and add ¼ teaspoon ground cumin and freshly chopped mint.
Refrigerate 2 hours and serve chilled in hot weather.
