Carrots Râpées (Carrot Salad)
A hearty side dish with a twist from Chef Greg Martin of Bistro Menil. This French favorite is simple to make, yet tasty and refreshing.
Ingredients
Salad:
- 6 large carrots grated
- 1/2 cup coarsely chopped flat leaf parsley
- 1/4 cup dried cranberries
Dressing:
- 3 tablespoons olive oil
- 2 tablespoons walnut oil
- 1/4 cup fresh lemon juice
- 2 tablespoons light agave nectar or 1 1/2regular sugar
- 1/2 teaspoon dijon mustard
- pinch of salt
- pinch of pepper
Instructions
- For the Salad: Peel carrots then grate using coarse grater or vegetable julienner/peeler. I’ve tried a “match-stick” julienne/peeler and found that it works a bit better than a course grater. In a bowl add the grated carrots and chopped parsley with the 1/4 cup of dried cranberries.
- For the Dressing: Add the dressing to the salad mix at the last moment so the carrots remain crisp. You want a nice sheen, instead of a heavy douse of dressing. For best results mix dressing into the salad one tablespoon at a time. Any left over dressing works nicely with most salads especially peppery arugula. Enjoy!
Tried this recipe?Let us know how it was!