Wednesday, December 11, 2013

Salade de Carottes (Carrot Salad)

No, this carrot salad is not your Aunt Norma's mayo and raisin carrot salad.

Carrots are one of the few, if not the only vegetable, that the French choose to eat raw.  And this type of carrot salad of finely shredded carrots in a glossy subtle basic vinaigrette, is a favorite.

I love this salad for it's simplicity in preparation and simplicity in flavor.   I hope you do, too.

By the way, did you know that many of the French will not eat corn?  They consider it to be animal feed.  Hmmm... they may be on to something there.

Salade de Carottes 
Makes 4 to 6 servings
  • 1 pound of carrots, peeled and finely shredded
  • 1/3 cup olive oil
  • 1 T lemon juice
  • 1 t Dijon mustard
  • 1/4 t salt
  • 1/4 t pepper
  • Optional: 1/2 small shallot, finely chopped (or substitute 2 tablespoons finely chopped red onion)
  • 1 T fresh parsley, chopped
  1. Peel the carrots and use a food processor to shred them.  Use the finest shred.
  2. In a medium sized bowl, whisk together the olive oil, lemon juice, Dijon, salt and pepper. Stir in the shallots and then add the carrots. Mix until the carrots are completely dressed. 
  3.  Cover and let this salad sit for an hour in the refrigerator to allow the flavors to blend.

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