Julienne Carrot Salad
Sometimes a classic, masterfully executed salad is just what you want, and the easier the better. Enter this simple French salad, also known as called carottes râpées. It is grated carrots dressed with a simple vinaigrette; a lemony one works well. I prefer to cut the carrots into a fine julienne rather than use a box grater, which makes them a bit raggedy. The julienne carrots have a more appealing texture, and they look gorgeous piled on a platter, scattered with chives. It’s not necessary to stay absolutely traditional with this salad. I often veer North African with it, adding pinches of cumin, cinnamon and hot pepper. Nor would it be out of place to introduce Vietnamese seasonings like cilantro, mint, fish sauce and lime.
Ingredients
- 3/4pound medium carrots
- 1small shallot, finely diced
- 2tablespoons lemon juice
- 1/2teaspoon finely grated garlic
- 3tablespoons extra virgin olive oil
- Salt and pepper
- 2tablespoons thinly sliced chives
Directions
Peel carrots and cut into fine julienne. Place in a medium bowl.
Put shallot, lemon juice and garlic in a small bowl. Stir in olive oil and season with salt and pepper.
Lightly salt carrots, add vinaigrette and toss well. Let marinate for 5 to 10 minutes. Taste and adjust seasonings. Pile the carrots onto a serving platter and sprinkle with chives.
Nutrition
- Info
- Trans Fat: 0 gramsFat: 10 gramsCalories: 135Saturated Fat: 1 gramUnsaturated Fat: 9 gramsSodium: 267 milligramsSugar: 5 gramsFiber: 3 gramsCarbohydrate: 11 gramsProtein: 1 gram
Source: https://cooking.nytimes.com/recipes/1014449-julienne-carrot-salad