I never imagined that a fresh carrot salad would excite me so much. However, I’m not certain if I’ve ever tried French carrot salad. Did you? In France, carrot salads are a common dish, and we’ve been missing out.
The French carrot salad (salade de carottes râpées) is a delicate mix of sweet raw carrot, acidic lemon juice, olive oil, Dijon mustard, and herbs. I normally like food with large, robust flavors. The carrot salad tastes more sophisticated than it is and is a lesson in moderation.
This carrot salad was something I found at French Market in Kansas City. You can tell the place is real since the females working behind the counter always have a French accent.
They have a wide selection of pre-made salads and sandwiches, but I was drawn to the salad with the brilliant orange carrots. Chickpeas, which provide some protein and weight, are a component in their version.
The fact that I like this fresh, crisp-tender, sweet-and-savory carrot salad so much actually shocked me. A delightful side dish to serve at picnics, in packed lunches, with sandwiches, etc. is French carrot salad.
Making French Carrot Salad Suggestions
In this dish, the carrots are what make up the majority of the flavor and texture, so how you prepare them is important. The carrots in French Market’s carrot salad are thin, short slivers that easily absorb dressing but are challenging to produce at home. They may be utilizing a Moulinex rotary grater that has been decommissioned, according to David Lebovitz. I haven’t tried this, but here is a product that is comparable.
While it was laborious, I was able to create a comparable texture by using my julienne peeler (affiliate link). The carrots might alternatively be grated using the box grater’s big holes or the grating attachment on your food processor. Please let us know if you give your spiralizer’s finest setting a shot.
Regarding how you grate your carrots, don’t worry. This salad should be a hit with you no matter what.
Also read: Tropical Fruit Salad
Ingredients Salad of carrots
- 1 pound of peeled carrots
- 2 tablespoons of roughly chopped green onion or chives
- 2 tablespoons of fresh parsley, chopped finely.
- Optional: 1.2 cups of cooked chickpeas or 1 can (15 ounces) of washed and drained chickpeas
Dressing
- Olive oil, extra virgin, two tablespoons
- Lemon juice, two tablespoons
- honey, 2 teaspoons
- Dijon mustard, 1 teaspoon
- 12 tsp of cumin seed
- 14 teaspoon of sea salt, fine
INSTRUCTIONS
- To get the carrots ready: You can grate them using a box grater with large holes, a julienne peeler with short strokes, or a food processor with a grating attachment. About 3 cups of grated carrots will be the result.
- The carrots should be put in a medium serving bowl. Add the optional chickpeas, parsley, and chives to the bowl.
- In a small bowl, combine all the ingredients for the dressing and whisk until well combined.
- The dressing should be equally distributed throughout the carrot mixture when you pour it over it and whisk. Before serving, let the salad sit in the marinade for 20 minutes for the finest flavor. Before serving, toss once more. For around 4 days, this salad keeps well in the refrigerator, covered.