The French have an uncanny ability to make ordinary food taste sublime. Nothing illustrates this point better than Bistro Carrot Salad – a dish of raw carrots that have been grated into short delicate strands, dotted with flecks of fresh chopped parsley, and then tossed in a basic lemon vinaigrette. Grated carrot salads (carottes râpées) are a mainstay at bistros everywhere in France and are so prevalent that French home cooks probably don’t even reference a recipe when making them.
Although the foods that comprise this salad are common, and widely available, they nevertheless transform one another when combined, resulting in a dish that is much greater than the sum of its simple ingredients. Such is the magic of classic French cuisine!
A food processor makes quick work of the grated carrots. Be sure to use the food processor disc/attachment that produces the finest shred. If you don’t own a food processor you can use a box grater instead to shred the carrots. It’ll take a little elbow grease but it’s completely doable.
Orange is a color well known for its ability to stimulate the appetite, which makes Bistro Carrot Salad an ideal appetizer or first course. Its vivid color signals the brain to fire up the taste buds and delivers a light, refreshing salad that leaves plenty of room for the main course. Bon Appetit!
- 2 pounds finely shredded carrots
- ¼ cup olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon kosher salt
- 1 teaspoon Dijon mustard
- ½ teaspoon maple syrup, honey, or sugar
- ¼ cup coarsely chopped, fresh, flat leaf parsley
- In a large bowl, whisk together the olive oil, lemon juice, salt, Dijon mustard, and maple syrup. Add the carrots and parsley and toss to combine thoroughly.
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I’ve been looking for some more “feed a crowd” salads and this looks fantastic! I can’t wait to give it a try!
This is a great recipe for just that! Adds great color on a buffet table too.
Fantastic just as the recipe reads. Thanks Mona.