first discovered this grated carrot salad when I was 20 years old and living as a college student in France, and it’s been a staple in my kitchen ever since. I’m always puzzled why it’s not more popular in the States, but one bite of these carrots doused with lemon and olive oil and you’ll know why it’s standard fare in every corner of France.
With just 15 minutes of prep time and a handful of ingredients, the salad is not only a cinch to make, but it also keeps well and is good for you. If you have time, let it sit for a few hours before serving—the flavors really come together that way. It’s perfect for picnics or as a light side dish with egg salad sandwiches or grilled chicken.
Step 1: Shred the carrots. Peel the carrots, then shred in a food processor. Set aside.
Jennifer Segal
Step 2: Make the dressing. In a large bowl, whisk together the mustard, lemon juice, honey, vegetable oil, olive oil, salt, and pepper. Thoroughly whisking the ingredients helps emulsify the dressing, so it clings nicely to the carrots instead of pooling at the bottom.
Jennifer Segal
Step 3: Toss the salad. Add the shredded carrots, parsley, and scallions to the bowl, and stir gently to coat them in the dressing. Toss everything well, then taste and adjust the seasoning if needed. Since carrots can vary in sweetness, you might want an extra pinch of salt or squeeze of lemon to balance the flavors.
Jennifer Segal
Step 4: Serve. Cover or store in an airtight container and refrigerate until ready to serve. (If you have time, let the salad sit for 15 to 30 minutes before serving—it gives the carrots a chance to absorb the dressing and the flavors to meld.)
French Grated Carrot Salad With Lemon Dijon Vinaigrette
Jennifer Segal
Time
15 mins
(Prep 15 mins)
Servings
4
Prep Time
15 mins
Total Time
15 mins
Servings
4
Ingredients
1 pound carrots, peeled
2 teaspoons Dijon mustard
1 tablespoon freshly squeezed lemon juice, from one lemon
1 1/2 tablespoons vegetable oil
1 1/2 tablespoons extra virgin olive oil
1 to 2 teaspoons honey, to taste
Heaping 1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley
2 finely sliced scallions, or 1 tablespoon finely chopped shallots
Instructions
STEP 1
Shred the carrots in a food processor. Set aside.
STEP 2
In a salad bowl, combine the dijon mustard, lemon juice, honey, vegetable oil, olive oil, salt, and pepper. Add the carrots, fresh parsley and scallions (or shallots) and toss well. Taste and adjust seasoning if necessary. Cover and refrigerate until ready to serve.
Notes
Depending on the sweetness of the carrots, you may want to add more or less honey. Also, if you make this salad ahead of time, be sure to check the seasoning again before serving as the flavors tend to mellow.
Jennifer is a classically trained chef, Cookbook author, and busy mom.
She became interested in cooking in college while studying abroad in France and living with a French family. She is a graduate of L’Academie de Cuisine. Visit OnceUponaChef.com.
