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French Carrot Salad Recipe

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4.3 from 6 reviews

A refreshing and tangy French Carrot Salad featuring freshly grated carrots tossed in a zesty lemon Dijon vinaigrette infused with honey and herbs. Perfect as a light side dish or a healthy snack, this salad combines crisp textures with bright citrus flavors for a delightful and easy-to-make recipe.

  • Total Time: 10 minutes
  • Yield: 8 servings

Ingredients

Salad

  • 1 pound carrots (peeled and grated, about 5-6 medium carrots)
  • 2 tablespoons fresh parsley (finely chopped)

Dressing

  • 1 teaspoon lemon zest (from 1 large lemon)
  • 1/4 cup lemon juice (freshly squeezed, from 1 large lemon or 2 small lemons)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1 teaspoon kosher salt (use 1/2 teaspoon if using table salt)
  • 1/4 teaspoon black pepper (freshly cracked)
  • 1/4 cup high quality olive oil

Instructions

  1. Zest the lemon: In a medium bowl, use a microplane grater to zest 1 large lemon to gather about 1 teaspoon of lemon zest.
  2. Juice the lemon: Use a citrus reamer to extract 1/4 cup of lemon juice from the same lemon (use 2 small lemons if needed) and add it to the bowl with the zest.
  3. Add Dijon mustard: Incorporate 1 tablespoon of Dijon mustard into the lemon juice and zest.
  4. Add honey: Add 1 tablespoon of honey to the mixture for a touch of sweetness.
  5. Season with salt: Add 1 teaspoon kosher salt, or 1/2 teaspoon if using table salt, to the bowl.
  6. Add black pepper: Add 1/4 teaspoon freshly cracked black pepper, or to taste.
  7. Whisk the dressing: Thoroughly whisk the ingredients together to combine all flavors.
  8. Emulsify the dressing: While continuously whisking, slowly drizzle in 1/4 cup high-quality olive oil to create a smooth, emulsified vinaigrette.
  9. Prepare the carrots: Peel the carrots or scrub them well if leaving skin on, ensuring they are clean.
  10. Grate the carrots: Grate the peeled carrots using a grater, holding onto the leafy end to make grating easier.
  11. Chop parsley: Finely chop 2 tablespoons of fresh parsley or your preferred herb.
  12. Combine salad: Add the grated carrots and chopped parsley to the bowl with the dressing and toss everything together until well coated.
  13. Serve: Serve the salad immediately and enjoy the fresh flavors. Be sure to say "voila!" when presenting it to your guests.
  14. Storage: Store leftovers in the refrigerator for up to 5 days.
  15. Make ahead tips: This salad can be made 24 to 48 hours ahead of time, but note that the carrots may become soggy if left too long in the dressing.
  16. Freezing: This salad is not suitable for freezing.

Notes

  • The salad keeps well refrigerated for up to 5 days.
  • For best flavor and texture, serve the salad fresh and avoid freezing.
  • Adjust salt according to your salt type; use less if using table salt.
  • Grate carrots with the leafy end intact to make the process easier.
  • This salad can be prepared a day or two in advance but may lose crispness over time.
  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Method: No-Cook
  • Cuisine: French
  • Diet: Vegetarian

Find it online: https://avascooking.com/french-carrot-salad-recipe/