Carottes Râpées (French Grated Carrot Salad)

Finely grated carrots dressed lightly with olive oil, lemon, Dijon and a touch of honey, and flecked with fresh herbs.

Untested: not yet made in this kitchen. It is part of the collection’s French batch and is adapted from the source named in the Notes.

Ingredients

• 1 pound (450 g) carrots, peeled
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon fresh lemon juice, or more to taste
• ½ teaspoon kosher or sea salt
• ½ teaspoon Dijon mustard
• ¼ teaspoon honey or sugar
• 1½–2 tablespoons finely chopped parsley, tarragon, chives or chervil

Directions

Key ingredients

Honey · Mustard · Olive Oil · Salt

1. Grate the carrots very finely with a rotary or box grater.
2. Stir together the oil, 1 tablespoon lemon juice, salt, mustard and honey or sugar, and toss with the carrots and herbs.
3. Taste and adjust the lemon and salt. It should glisten, not swim.

Notes

Source Adapted from David Lebovitz, “Carottes Râpées,” davidlebovitz.com.

A national dish On café and bistro menus, sold by the kilo at charcuteries and packed in supermarkets for office lunches. Use honey only if a vegan version is not wanted; sugar keeps it vegan.

The photo The photograph shows a French grated carrot salad.