The next time you need to bring something to a summer BBQ, make this grated carrot salad. It’s simple to toss together and the flavors get better as it sits, up to a couple hours. Don’t fret about exact measurements, just know that you want to keep the oil to about twice as much as the vinegar/lemon juice. Mix the dressing in a glass measuring cup or jar and pour on just enough to moisten the carrots (save the rest to dress some greens another time)—as David Lebovitz says, you want them moistened and glistening, not swimming in dressing. I’ve adapted this recipe from Dorie Greenspan’s cookbook, Around My French Table (“café-style grated carrot salad”), and David’s version, “Salade de carrots rapees”, published on his blog.
Original post from my time with French Fridays with Dorie, an international group that cooked its way through Dorie Greenspan’s Around My French Table.
Grated Carrot Salad
Recipe adapted from "Café-Style Grated Carrot Salad" by Dorie Greenspan, Around My French Table
- 1 lb carrots (about 7 large carrots), peeled and grated
- 4 tbsp mild olive oil, walnut oil, or canola oil
- 2 tbsp apple cider vinegar or freshly squeezed lemon juice
- 1 tbsp Dijon mustard Edmond Fallot is the best!
- 2 tsp honey
- a couple pinches salt and a few grinds of fresh black pepper
- currants or raisins a couple tbsp
- walnuts toasted, a couple tbsp
- parsley leaves chopped (a little or a lot, your choice)
Whisk together the dressing ingredients in a glass measuring cup or jar. Pour just enough over the carrots and toss to moisten. Add in any or all of the optional ingredients, if you like.