I was at the farmer’s market this week and picked up some carrots. Here’s what I decided to do with them.
This is a take on a classic French salad and is traditionally made with a salad oil rather than stronger-tasting olive oil. I suggest subbing extra-virgin olive oil because it is so good for you. I have also subbed apple cider for sherry vinegar again for the health benefits. My great grandmother, who we called Grannie Bird used to take a shot of apple cider vinegar every morning because she believed it helped ease her arthritis pain. I also added a squeeze of honey but if your carrots are very sweet you may not need it. Try this and let me know what you think.
French Grated Carrot Salad
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon apple cider vinegar
- Salt and freshly ground pepper to taste
- 1 teaspoon Dijon mustard
- 6 tablespoons extra virgin olive oil
- 1 teaspoon of honey
- 1 pound carrots, peeled and grated
- 1/4 cup chopped flat-leaf parsley
To make the dressing whisk together the lemon juice, vinegar, salt and pepper, mustard, oil and honey
Toss dressing with the carrots and parsley in a large bowl.
Taste and adjust salt.
Let salad rest in the refrigerator for at least an hour, toss again and serve.