This is the perfect salad to make when you need a refreshing side dish but have a very sparse pantry. I was making crêpes complète (buckwheat crêpes filled with ham, gruyère, and a runny egg) and knew I would need a bright side salad, something with lemon, to cut through the richness. But I had no salad greens, and the only supermarkets within walking distance of my new home are grossly expensive. I always keep a package of carrots in my refrigerator, so I turned to those. And then I ended up cooking a meal completely out of David Lebovitz’s My Paris Kitchen with his grated carrot salad. It’s exactly the salad that my crêpes required, and I’ve eaten it with a bunch of other delicious meals since.
To make it, prepare the dressing. To a large bowl, add 1/4 cup of olive oil, 2 tablespoons of lemon juice, 1/2 teaspoon of sea salt, 1 teaspoon of dijon mustard, and 1/2 teaspoon of sugar. Rapidly whisk those ingredients together very well. The olive oil should emulsify into the other ingredients so that they stay blended together and the oil does not separate.
Then, grate 1 pound of carrots on the large holes of a box grater or using a food processor’s grating attachment. My cookbook is now lovingly splattered with carrot juice (my copy of Julia Child’s Mastering the Art of French Cooking is similarly splattered with red wine).
Add the carrots into the bowl. Chop 1.5 tablespoons of fresh herbs, and add those to the bowl as well. I used a mixture of thyme and oregano. David Lebovitz recommends parsley, chervil, or chives. Toss everything together, taste the carrots, and add more salt if needed.
This salad is even more delicious served the next day after the carrots have had a chance to soak up the dressing and release their own juices. It’s delicious served as a side with charcuterie and cheese. It’s also delicious piled on a panini and grilled. This recipe is a winner and absolutely perfect for summer.
- Carrots- 1 pound
- Olive oil- 1/4 cup
- Lemon juice- 2 tablespoons
- Salt- 1/2 teaspoon
- Dijon mustard- 1 teaspoon
- Sugar- 1/2 teaspoon
- Fresh herbs (thyme and oregano)- 1.5 tablespoons, chopped, in total
Looks delicious!!! How about the same recipe using zucchini? Being ginger is
Supposed to be so healthy, would a little fresh grated ginger ruin it?
I’m not sure zucchini would work because it is much more watery– you might have to drain it first. I think it would be delicious to reimagine the dressing for carrots as Asian-inspired. Maybe soy sauce, ginger, lime juice or rice vinegar, brown sugar, miso paste, and grape seed oil. Yum!
Some stores sell the carrots already shredded.
When possible, would u give the recipe amounts that u think would work? I would
Love to try this. It would be a ginger dressing which I love and enjoy at a favorite
Japanese restaurant. If it would come close to that, it certainly would be yummy.
I wouldn’t recommend specifics without trying it, but you might enjoy my recipe for carrot-ginger dressing! Another ginger dressing recipe is coming soon, so stay tuned.