Grated Carrot Salad

By Jennifer Segal

Metrocurean contributor,

I first discovered this salad when I was 20 years old and living in France, and it’s been part of my repertoire ever since. I don’t know why it’s not more popular in the States, but one bite of these parsley-speckled carrots doused with lemon and olive oil and you’ll know why it’s standard fare in every French bistro, market and home kitchen.
To tempt you further, it’s a cinch to make, it keeps well, and it’s good for you. If you can, make it a few hours ahead of time to give the carrots a chance to soak up the dressing. Enjoy!

Grated Carrot Salad
serves 4

1 pound carrots, peeled

1 teaspoon dijon mustard

1 tablespoon freshly squeezed lemon juice

1 ½ tablespoons vegetable oil

1 ½ tablespoons extra virgin olive oil

1 teaspoon honey

1/4 teaspoon salt

freshly ground black pepper, to taste

2 tablespoons fresh parsley, roughly chopped

Grate carrots in a food processor. Set aside.

In a salad bowl, combine dijon mustard, lemon juice, honey, vegetable
oil, olive oil, salt and pepper. Add carrots and fresh parsley to bowl
and toss well. Taste and adjust seasoning if necessary.

Jennifer Segal is the founder and publisher of Once Upon a Chef, a cooking blog featuring easy and elegant recipes. Before launching her blog, Jennifer earned her culinary stripes working front and back of the house at some of DC's top fine dining restaurants, including L'Auberge Chez Francois, Sam & Harry's and The Caucus Room.

She has also done private catering and restaurant public relations. Jennifer is a graduate of the professional Culinary Arts Program at L'Academie de Cuisine.