Sometimes a classic, masterfully executed salad is just what you want, and the easier the better. Enter this simple French salad, also known as called carottes râpées. It is grated carrots dressed with a simple vinaigrette; a lemony one works well. I prefer to cut the carrots into a fine julienne rather than use a box grater, which makes them a bit raggedy. The julienne carrots have a more appealing texture, and they look gorgeous piled on a platter, scattered with chives. It’s not necessary to stay absolutely traditional with this salad. I often veer North African with it, adding pinches of cumin, cinnamon and hot pepper. Nor would it be out of place to introduce Vietnamese seasonings like cilantro, mint, fish sauce and lime.
Ingredients
- ¾ pound medium carrots
- 1 small shallot, finely diced
- 2 tablespoons lemon juice
- ½ teaspoon finely grated garlic
- 3 tablespoons extra virgin olive oil
- Salt and pepper
- 2 tablespoons thinly sliced chives
- Nutritional Information
Nutritional analysis per serving (4 servings)
135 calories; 10 grams fat; 1 gram saturated fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 10 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 1 gram protein; 60 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Peel carrots and cut into fine julienne. Place in a medium bowl.
- Put shallot, lemon juice and garlic in a small bowl. Stir in olive oil and season with salt and pepper.
- Lightly salt carrots, add vinaigrette and toss well. Let marinate for 5 to 10 minutes. Taste and adjust seasonings. Pile the carrots onto a serving platter and sprinkle with chives.
About 20 minutes
Dining and Cooking