I saw this on David Lebovitz’s blog and figured if a guy so wholly consumed with pastries, chocolate and sweets enjoys this particular carrot salad (not to mention all of France), then I would, too. And you, and you, and you.
David has credentials: former pasty chef at Chez Pannise, cookbook writer extraordinaire, an American in Paris, etc, etc.
If you like food or just like a good chuckle (and who doesn’t) I highly recommend his book The Sweet Life in Paris. I found myself not just laughing out loud, but snorting out loud more times than I care to admit. His stories are witty and sharp, offering a nice dose of reality for all of us self-proclaimed Francophiles, not to mention a few good recipes, too.
This would accompany any meal quite well. I like the idea of it with a rich, creamy Tomato Soup and French Bread. I had it for lunch today, all by itself, and it was quite satisfying.
Salade de Carottes Râpées
Adapted from David Lebovitz
The star of this salad is the carrots, just be careful not to smother their natural sweetness and flavor with too much dressing. David says they should glisten with the light vinaigrette, not drown in it. Definitely taste as you go. My quantities are a little different than his, I’m sure due to carrot size and personal taste.
- 7 large carrots, rinsed and peeled
- 1/2 cup of ROUGHLY chopped flat leaf parsley
- juice of 1 lemon
- 2 tablespoons olive oil (I believe I used a little less than 2)
- a generous pinch of sugar (I used close to 1/2 teaspoon)
- a few dashes of salt
- a little fresh cracked pepper
Using the large holes of a box grater or a food pocessor grate the carrots and place in a bowl. Add the roughly chopped parsley. In a separate container whisk together lemon juice, olive oil and a pinch of sugar. Pour dressing over carrots and parsley, using your hands toss the salad. Add a bit of salt and pepper and toss again. Taste and adjust as necessary. Serve immediately.