Carottes Râpées

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Carottes Râpées is an extremely simple and classic French salad which is best made with the sweetest garden carrots.

Carrot Salad on a plate with a fork

Carottes Râpées is a staple in every French bistro and not something I would usually order if I’m paying for a meal as it just seems too simple. However, my head was turned recently when I met a friend for a quick lunch at Brasserie Zédel in Piccadilly Circus where it is served as part of their set lunch menu. The salad which was served to us with efficiency, humbly domed on its small plate, didn’t look like much but on first bite this little salad shocked me into silence. You know a good restaurant dish when the next day you have recreated it in your kitchen and then you do the same the next day and the next day. And there are few restaurant dishes which are this easy to replicate.

What is Carottes Râpées

Carottes Râpées is a simple French salad of julienned carrots and finely chopped parsley dressed in a white wine vinaigrette.

Use the Best Ingredients

This salad may be one of the easiest recipes I’ve shared but that doesn’t mean it should be tossed together willy nilly. The fine cast of ingredients is improved immeasurably by making sure you get the best you can afford or get hold of. Here I like to use a variety of coloured carrots, purple, yellow and orange. The beauty of these different coloured carrots which are on offer at farmers’ markets mean that the salad doesn’t look or taste like a poor man’s supper but a rich man’s bounty.

Carrot Salad on a plate with a fork

How to Make the Best Vinaigrette

Unfortunately vinaigrette is one of those recipes which will accept no substitutions. Do invest in decent extra virgin olive oil, excellent Maille mustard and a delicate white wine vinegar. I recommend chardonnay wine vinegar as it’s not so acetic and imparts its own fruity flavour instead of just having a one note sharpness that most commercial vinegars are saddled with. I recommend unequivocally Forvm Chardonnay vinegar which is made in a family winery just outside Barcelona. I limit its usage to salad dressings so it lasts an age and makes every salad fantastically delicious.

Don’t Rush the Dressing

The key word in making a dressing is emulsify. Whisk the dressing in stages. Take time to ensure the salt has dissolved into the vinegar before adding the mustard. Whisk until the mustard and vinegar are completely smooth. Then drizzle the oil in carefully with one hand whilst the other is whisking it swiftly into the other ingredients, emulsifying it together. This means your dressing will suspend all the different elements together without the threat of being oily. The dressing should be thick, smooth, fruity and tangy. Whilst the vinaigrette is fully emulsified pour the just whisked vinaigrette straightaway onto your carrots.

You May Like These Other Salad Recipes:

Garbage Salad
Simple Brown Rice Salad with Pesto Vinaigrette
Roast Cauliflower Salad with Turmeric Tahini Dressing

If you make Carottes Râpées then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own baking creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.

Carrot Salad on a plate with a fork

Carottes Râpées

Carottes Râpées is an extremely simple and classic French salad which is best made with the sweetest garden carrots.
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Course: Salad
Cuisine: French
Prep Time: 15 minutes

Ingredients

  • 3 large carrots
  • 1 teaspoon Dijon mustard
  • 2 teaspoons chardonnay wine vinegar
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon cracked black pepper
  • ½ garlic clove crushed
  • 30 ml olive oil
  • 1 tablespoon roughly chopped parsley

Instructions

  • Julienne the carrots then set aside.
  • In a small bowl whisk the vinegar and salt until the salt has dissolved.
  • Add the Dijon, whisking with confidence until it has emulsified with the vinegar.
  • Add the garlic and black pepper.
  • With one hand continually whisking, use your other hand to slowly drizzle in the oil. In a similar method to making mayonnaise you want the oil to be captured by the other ingredients coming together to create a creamy dressing.
  • Pour the dressing onto the carrots, tossing together with the parsley.
  • Serve immediately to avoid any wilting.

Notes

Julienne is a French vegetable preparation technique. It is very easy for the home cook to replicate using either a julienne peeler or the correct attachment of a food processor
Tried this recipe?Mention @FromTheLarder or tag #FromTheLarder!

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