French Grated Carrot Salad (Carottes Râpées)

5 from 1 vote

French Grated Carrot Salad (Carottes Râpées)

This French Grated Carrot Salad is an extremely simple and classic dish which is best made with the sweetest garden carrots.

Prep Time15

Total Time15

Course: Salad

Cuisine: French

Servings: people

Calories: 88kcal

Author: Georgina Hartley

Ingredients

3 large carrots organic, heritage carrots if possible
1 teaspoon Dijon mustard
2 teaspoons white wine vinegar
¼ teaspoon sea salt
¼ teaspoon cracked black pepper
½ garlic clove crushed
30 ml extra virgin olive oil
1 tablespoon roughly chopped parsley

Metric - US Customary

Instructions

Peel then grate or julienne the carrots then set aside.
Whisk the vinegar and salt in a small mixing bowl until the salt has dissolved.
Add the Dijon, whisking with confidence until it has emulsified with the vinegar.
Stir in 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 grater attachment of a food processor. Alternatively you can grate the carrots.
Carrots. Use the best quality carrots you can access, organic heritage carrots are wonderful here.
White wine vinegar. The best quality vinegar will give the best quality vinaigrette. A chardonnay vinegar works very well.

Pro tips

Tip #1. Equipment. To make the vinaigrette then use the right size mixing bowl. A small metal mixing bowl is excellent for this task and a small hand held whisk.
Tip #2. Place the metal bowl on a damp tea towel whilst whisking the vinaigrette to stop the bowl moving around.

Make ahead / freezing

I don't recommend either making this salad ahead of time or freezing it. The carrots taste their freshest and crunchiest if the salad is made directly before serving.

Nutrition