Ingredients
Ingredients
For the salad:
• 1 pound raw carrots, peeled and finely grated on the large holes of a box grater or with a food processor grating attachment
• 1/4 cup fresh flat-leaf parsley (Italian parsley), roughly chopped
For the lemon vinaigrette dressing:
• 3 tablespoons fresh lemon juice
• 3 tablespoons olive oil
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• Fresh ground black pepper to taste
Optional additions:
• 1 green onion, finely sliced
• 1/4 cup golden raisins
• Extra fresh herbs — chives or mint
Instructions
Instructions
1. Wash, peel and grate the raw carrots on the large holes of a box grater or use the grating attachment of a food processor. Place the grated carrots in a large bowl or mixing bowl.
2. In a small bowl whisk together lemon juice, olive oil, Dijon mustard, honey, salt and pepper until emulsified. Or add all of the vinaigrette ingredients to a jar and shake until combined.
3. Pour the dressing over the grated carrots and toss well. Add the flat-leaf parsley and toss again.
4. Let the salad rest at room temperature for at least 15 minutes before serving — 30 minutes is better. Taste and adjust seasoning.
5. Transfer to a salad bowl and serve. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
Notes
Use fresh lemon juice only — not bottled. Flat-leaf (Italian) parsley is essential for authentic bistro flavor.
- Prep Time: 30 minutes
- Category: Salad
- Cuisine: French