Description
Fresh and vibrant French grated carrot salad dressed with a zesty lemon Dijon vinaigrette.
Ingredients
Scale
- 1 lb (454 grams) carrots, peeled
- 21/2 teaspoons (10 milliliters) Dijon mustard
- 1 tablespoon (15 milliliters) freshly squeezed lemon juice, from one lemon
- 1.5 tablespoons (22 milliliters) vegetable oil
- 1.5 tablespoons (22 milliliters) extra virgin olive oil
- 1 to 21/2 teaspoons (5 to 10 milliliters) honey, to taste
- Heaping 1/41/2 teaspoon (1.5 grams) salt
- 1/41/2 teaspoon (1 gram) freshly ground black pepper, to taste
- 2 tablespoons (8 grams) chopped fresh parsley
- 2 finely sliced scallions, or 1 tablespoon finely chopped shallots
Instructions
- Shred the Carrots: Start by grating your fresh carrots until they’re finely shredded and bright orange. You will want to see vibrant strands that are slightly crunchy. Just be careful not to over-grate them; otherwise, they might turn mushy.
- Whisk the Dressing: In a bowl, whisk together your Dijon mustard, freshly squeezed lemon juice, honey, vegetable oil, olive oil, salt, and black pepper until it is well blended and slightly creamy. The aroma of lemon and mustard should wake up your senses. Ensure everything is mixed thoroughly; no one likes a patchy salad with separated dressing.
- Combine Carrots and Dressing: Toss the shredded carrots with your freshly made dressing, ensuring every carrot strand gets a nice coating. You will know you have done it right when they glisten. Avoid adding too much dressing at once; you can always add more if needed, but it is tough to fix a soggy salad.
- Add Fresh Herbs: Gently fold in your chopped parsley and scallions into the carrot mixture. You want to see those herbs distributed evenly for a pop of color and taste. Be careful not to over-mix; you don’t want to bruise the herbs.
- Let it Chill: Cover the salad and let it rest in the fridge for about 15 to 30 minutes. The flavors will deepen, and the dressing will soak in nicely. Just keep in mind that if you let it sit too long, it might get a bit too sweet, so taste before serving!
- Serve and Enjoy: When you are ready to serve, give the salad a quick toss and add a squeeze of fresh lemon juice if needed. It should look vibrant and inviting, making your taste buds excited. Do not forget to adjust the seasoning if you think it might need a little more zing!
Notes
- Storage Tips: Cover and refrigerate until ready to serve. Best consumed within a few days for optimal freshness.
- Expert Tips: If carrots seem watery, pat them dry with a clean towel after shredding to prevent extra moisture in the salad.
- When preparing the dressing, a thorough whisk is key to create a smooth mixture that clings to the carrots.
- For a balanced flavor, taste the salad after letting it sit; adjust with lemon juice or salt if it is too sweet.
- If the salad appears soggy, try dressing it just before serving to keep everything crisp and fresh.
- For a tastier end result, allow the salad to rest for 15 to 30 minutes to let the flavors really shine.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 8g
- Sodium: 253mg
- Fat: 11g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg