Grated Carrot Salad
Grated Carrot Salad
Other possible herbs to sprinkle are dill, tarragon, and chervil. To make the salad more of a meal, garnish with thin slices of jambon de pays (thinly sliced, dry-cured ham) or prosciutto, some watercress, and an 8-minute hard-cooked egg. For the best texture, cut the carrots by hand, with a mandoline, or with the julienne disk of a food processor.
Ingredients
- 2 pounds medium carrots peeled
- 3/8 teaspoon kosher salt divided
- 1 1/2 teaspoons lemon peel grated
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- Dash of ground red pepper
- 2 garlic cloves grated
- 1/4 cup extra-virgin olive oil
- 1/4 teaspoon black pepper freshly ground
- 2 tablespoons thinly sliced chives
Instructions
- Cut carrots into a fine julienne with the julienne blade of a mandoline or a sharp knife.
- Place carrots in a bowl; refrigerate until ready to use.
- One hour before serving, sprinkle carrots with 1/4 teaspoon salt.
- Combine rind, juice, Dijon mustard, red pepper, and garlic in a small bowl, stirring with a whisk. Gradually add oil, stirring constantly with a whisk. Stir in remaining 1/8 teaspoon salt and black pepper.
- Add half of vinaigrette to carrot mixture; toss to coat.
- Let stand 1 hour. Add remaining vinaigrette to carrot mixture; toss to coat.
- Sprinkle with chives.