Carottes Râpées, the Ubiquitous French Carrot Salad

This is one of those recipes that you’ll find everywhere here, in varying quality, from unattractive supermarket versions to fancy upscale bistros.

Note: I am personally a Salt-Fat-Acid-Heat (thanks, Samin Nosrat!) kind of cook and I’ll use whatever’s around to get dinner done. That said, check your pantry to make sure you have some basics I’ll assume you have, like salt, pepper, olive oil and vinegar.

If you don’t have it, don’t use it.

Carrot salad is not the type of thing anyone is excited to see showing up on their table, but it’s one of my favorites. A seriously under appreciated little salad.

K

Salade de Carottes Râpées / French Grated Carrot Salad

Servings: 4

Total Time: 15 Minutes

Be sure to:

• Use fresh carrots

• Shred or julienned them then quickly dress the salad

• Use just enough dressing to cover

• Let it sit for 20-30 minutes before serving so flavors can develop

Ingredients

• 1 pound carrots, peeled

• 2 teaspoons Dijon mustard

• 1 tablespoon freshly squeezed lemon juice (alternatives: lime juice, orange juice, or apple cider vinegar)

• 3 tablespoons extra virgin olive oil

• Scant ¼ teaspoon salt

• ¼ teaspoon freshly ground black pepper, to taste

• 4 tablespoons chopped fresh parsley - I use more, like a handful

• ¼ teaspoon ground cumin, optional

• 2 tablespoons toasted pumpkin seeds

Preparation

1. Shred Carrots: Use a food processor to shred the carrots. Place them in a large bowl with a pinch or 2 of salt, toss together a moment.

2. Make Dressing: Add Dijon mustard, your chosen citrus juice or vinegar, extra virgin olive oil, salt, and pepper to the carrots. Mix well.

3. Add Extras: Mix in chopped parsley and ground cumin. Toss in toasted pumpkin seeds, if you have them.

4. Chill: Let rest for 20-30 minutes before serving. Stir again before serving and adjust seasonings if needed.