I first discovered “Carottes Rapées”, or French-Style Grated Carrot Salad in a supermarket in France, and I was hooked. You find it everywhere in France, and I came home from that holiday years ago wanting to make it myself
I always take this to someones house if we're going for a bbq, and I make big batches of it if we're hosting. Its so easy (especially if you use the food processor to grate the carrots) and relatively cheap to make. Everyone loves it, its fresh, healthy and delicious and tastes great the next day.
For grating the carrots, the authentic way is to use a Julienne Peeler (aff link), although this is quite labour intensive if you're making a big batch. You can also use a Food Processor or a Box Grater
This vinaigrette recipe is also basic, including extra-virgin olive oil, lemon juice and Dijon Mustard. I've also seen receipe's which include a spoonful of honey
Serves 4
1lb (450g) carrots, peeled or scrubbed and grated (or julienned)
3 tbsp flat-leaf parsley, stemmed and chopped
3 tbsp (45ml) extra virgin olive oil
2 tbsp (30ml) lemon juice
1 tbsp (20ml) Dijon mustard
½ tsp fresh ground black pepper, to taste
½ tsp salt, to taste
Method
Grate or julienne the carrots, then pop them carrots in a large bowl and top with the chopped parsley.
Make the vinaigrette. In a small bowl, by whisking together the olive oil, lemon juice, Dijon mustard, pepper and salt.
Pour the vinaigrette over the carrots and stir until combined and the carrots are evenly coated. Taste and adjust the seasoning if needed. Cover the bowl with plastic film and chill for 30 minutes, to allow the flavours to develop and the carrots to soften slightly. Toss again right before serving.
I serve it with chicken and salad for dinner, with leftovers for lunch and its perfect for bbq's or for buffets when you're serving a crowd. It can be kept in the fridge, covered for up to 3 days which takes the stress away when you're hosting too
Other handy tools for making French carrot salad
lemon squeezer stoneware cruet
