French
Carottes Râpées
Freshly grated carrots in a sharp, lightly mustardy lemon vinaigrette, rested just long enough to season the strands and finished with abundant flat-leaf parsley.
4 servings · 18 minutes prep
Ingredients
Carrots and Herbs
- 1 pound carrots, peeled and grated on the medium holes of a box grater
- 1/4 cup finely chopped flat-leaf parsley
Lemon Vinaigrette
- 2 tablespoons fresh lemon juice
- 1 tablespoon white wine vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon fine sea salt
- 1/8 teaspoon freshly ground black pepper
- 3 tablespoons sunflower oil, fresh and neutral-tasting
Directions
Build the Vinaigrette
- Whisk the lemon juice, white wine vinegar, Dijon mustard, fine sea salt, and black pepper until the salt dissolves. Stream in the sunflower oil while whisking to make a fluid emulsion.
Grate and Dress
- Grate the carrots on the medium holes directly before mixing. Add them to the vinaigrette and lift repeatedly from the bottom until the strands are evenly glossy but not compressed.
Rest and Finish
- Rest at cool room temperature for 15 minutes, then toss again to redistribute the dressing and released carrot juice. Fold in three-quarters of the parsley.
- Taste several strands together for salt and acidity. Mound the salad loosely, scatter over the remaining parsley, and serve cool or at room temperature.
