Very French Grated Carrot Salad
- Total Time
Carrot salad, carottes rapées, can be found in just about every take-out shop in France. The key to success is lying the carrots on their sides and using the thinnest shredding blade your food processor has.
uncooked carrot(s)¾ pound(s), large
fresh parsley1 Tbsp, flat-leaf, finely chopped
fresh lemon juice1 Tbsp
Dijon mustard2 tsp
table salt¼ tsp
black pepper⅛ tsp
extra virgin olive oil1 Tbsp
extra virgin olive oil1 tsp
- Cut carrots to fit horizontally in feed tube of food processor. Stack carrots in feed tube and grate using thin shredding blade (or use large holes of box grater) to create long, thin shreds. You will need about 3 cups. Transfer carrots to salad bowl and add parsley.
- To make dressing, whisk together lemon juice, mustard, salt, and pepper in small bowl. Slowly whisk in oil in thin, steady stream.
- Pour dressing over carrot mixture and toss until mixed well. Let stand, covered, at room temperature up to 3 hours.
- Per serving: 1/2 cup