French Carrot Salad with Lemon Dijon Dressing

This French carrot salad made of shredded carrots, parsley and tossed in a vinegary dressing is delightful. The crunchy carrots woven with fresh, grassy parsley just brings life and light to the table. It’s filling, yet not too heavy.

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The ingredients in this salad are pretty much pantry staples, so you can throw it together at a moment’s notice if you find your dinner offerings to be insufficient for whoever you’re cooking for. I use my food processor shredding plate to shred a bunch of peeled carrots, then fold in finely chopped parsley and a quick, lemony salad dressing. This salad is a really great contrast for heavier meat dishes, but also delicate enough that it would be a great accompaniment for fish.

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I love this French carrot salad so much that it’s now in my regular rotation during the week. To me, the best souvenirs from our travels are the dishes I’m inspired to make after we get back. Chez Lulu doesn’t know it, but this French carrot salad provides me with a happy memory of our trip to France every time it hits our table.

That, and a nice crisp glass of Provencal rose. Because wine makes everyone happier, right?

French Carrot Salad with Lemon Dijon Dressing
 
Author:
Recipe Type: Salad
Serves: Serves 4
Ingredients
  • 1 bunch carrots, washed and peeled (about 1.5-2 pounds)
  • ½ bunch parsley, minced (about ½ cup, not packed)
  • 1 shallot, minced
  • 1 tablespoon Dijon mustard
  • 1 lemon
  • ½ cup olive oil
Instructions
  1. Grate the carrots into a large bowl (or use your food processor shredding plate to make this task go much quicker).
  2. In a small bowl, mix together the Dijon mustard and shallot. Zest the lemon and cut it in half, then squeeze in the juice from one half of the lemon. Slowly drizzle in the olive oil, whisking at the same time, to form a vinaigrette. Taste and season with salt and pepper. If you like your dressings a little sharper, squeeze in more lemon juice and whisk again.
  3. Add the parsley to the carrots and stir to combine. Drizzle the dressing in and season with more salt and pepper if necessary. Let sit for 5-10 minutes at room temperature, then serve.

 

Ann Kaufman

Ann Kaufman is an emotional food enthusiast who writes about food at Grits & Chopsticks. When she’s not writing about food, she’s caring for her two young children, lawyering and thinking about her next meal.

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