Salad with grated carrots from France

Salade de carottes râpées, or grated carrot salad, would be near the top of my list of the top five National Dishes of France. It's all over. It's on many café and bistro menus, charcuteries sell it by the kilo, and supermarkets sell it in rectangular containers, ready to go, which office workers and others enjoy for a quick lunch.

My French partner, Romain, makes an excellent version of this salad. It is not difficult to prepare. All you need is a bunch of fresh carrots, some dressing ingredients, and a little time to grate the carrots.

I resist the temptation to add other ingredients to this French classic, though if you have some beets, grate them in raw (or use all beets to make this salad), but as a Californian, I'll admit to occasionally tossing in cubes of avocado at the last minute. But, as a Frenchman, Romain prefers to keep things simple.

And, as a recipe writer, I appreciate the fact that French cooks and recipes in France frequently call for ambiguous quantities of ingredients. It's enough to drive any measure-obsessed chef insane. A "wine glass" of water or milk is sometimes called for in French recipes. A teaspoon is known as une cuillère à café (a coffee spoon), and a tablespoon is known as une cuillère à soupe (a soup spoon). However, these terms do not refer to the same standardized measuring spoons that Americans use, which is fine because cooking is about making and tasting, and seasonings to suit your tastes, as ingredients can vary.


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The size of the carrots grate is the most important aspect of a good bowl of carottes râpées. "Daveed, it's critical to grate the carrots very finely!" " says Romain, as well as his mother, who was standing directly behind him in the kitchen while he was preparing this salad. She came to an agreement on the size of the carrots. 

Yes, size does matter. Romain wasn't convinced by my desire to add Dijon mustard to the dressing, which he agreed was a good addition after tasting it.

After making the salad, add another dash of lemon, salt, or olive oil to the carrots. Dress the salad lightly the carrots should be moistened and glistening, not swimming in dressing.

Salad with Grated Carrots in France

In bistros and cafés, this classic French salad is served on crudites (raw vegetable salad) plates. It's great as a main course salad or with grilled meats, fish, or chicken. This recipe is easily doubled. Because each batch is unique, season the salad with additional lemon juice or salt to taste.

Servings

1 pound (450g) peeled carrots

2 tbsp extra virgin olive oil

1 tablespoon freshly squeezed lemon juice (or more as desired)

1/2 teaspoon sea salt or kosher salt

1 tablespoon Dijon mustard

1 tablespoon honey or sugar

1 1/2 to 2 tablespoons fresh herbs, finely chopped, such as parsley, tarragon, chives, or chervil

  1. Using a rotary grater or box grater, grate the carrots.

  2. Combine the olive oil, 1 tablespoon lemon juice, salt, mustard, and honey or sugar in a mixing bowl. Toss the carrots and herbs with the dressing until well combined.

  3. Season with more lemon juice, salt, or other ingredients to taste.














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