Carrot Salad | Salade de Carottes Rapées
by Dawn T in Rouxbe RecipesThis vibrant and refreshing carrot salad is a classic in France. Grated carrots are tossed with lemon juice, olive oil, a bit of sugar and seasoning.
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Step 1: Grating the Carrots
Peel and then finely grate the carrots. You want the carrots to be finely grated but still have a bite. If the smallest grate on your grater is too fine, use the medium grate.
- 7 large carrots
Step 2: Making the Vinaigrette
*Note: If you don't have fresh lemons, you can use white- or red-wine vinegar instead (or a combination of half lemon juice and half white-wine vinegar).
Mix the lemon juice and sugar and stir to combine. Whisk in the olive oil and then season with salt and pepper. Taste the vinaigrette it should have a nice balance of tartness and sweetness. If either is lacking add a bit of sugar or lemon juice.
- 6 tbsp lemon juice (approx. 2 lemons)
- 4 tsp sugar (or to taste)
- 1/2 cup + 2 tbsp extra-virgin olive oil
- sea salt, to taste
- freshly ground black pepper, to taste
Step 3: Assembling the Salad
Roughly chop the parsley. Add it to the carrots, along with about three quarters of the vinaigrette. Taste and add more dressing, if needed. The salad should be quite wet but not swimming.
If you want to make this salad ahead of time, do not add the vinaigrette until just before serving. The vinaigrette will draw the moisture from the carrots and they will lose their crunchiness.
- 1/2 bunch Italian parsley
