Photo by congerdesign on Pixabay
Carrot Salad
The French-style carrot salad (carottes râpées): finely grated raw carrots in a lemon and Dijon dressing with parsley and a few raisins.
- 600 g carrots
- 20 g flat-leaf parsley
- 30 g raisins
- 3 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- 1 tbsp Dijon mustard
- 1 tsp honey
- ½ tsp sea salt
- black pepper
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Add to a shopping listHow the shopping list works →- Step 1
Peel and trim the carrots, then grate them on the medium holes of a box grater or with the grating disc of a food processor. The finer the shreds, the faster they soften in the dressing. Tip them into a large bowl.
- Step 2
In a small bowl, whisk the mustard, lemon juice, honey and salt. Add the olive oil in a thin stream, whisking until thick and glossy, then season with black pepper.
- Step 3
Pour the dressing over the carrots and add the chopped parsley and raisins. Toss well, using your hands or tongs, so every strand is coated.
- Step 4
Leave to sit for at least 15 minutes at room temperature, or up to 24 hours in the fridge. The salt draws water from the carrots, which loosens the dressing and softens the shreds.
- Step 5
Toss again, taste and add more lemon juice or salt if needed. The liquid collects at the bottom of the bowl, so lift the salad out with a slotted spoon if you want it less wet. Serve cold or at room temperature.
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