Carottes Rapees (Grated Carrot Salad)
From Julie Van Rosendaal
Paris food writer David Lebovitz says you’ll find Carottes Râpées on café and bistro menus around the city, and charcuteries sell it by the kilo. It’s not the mayo’d, raisin-studded variety you may find at a prairie potluck, but a properly dressed mess of crunchy grated carrots – use the sweet ones, preferably those grown in late fall/early winter, when the cold nights allow their natural sugars to develop. Cilantro swapped in for the parsley would be a delicious change, or the addition of a pinch of cumin or dab of Dijon. A mound of this salad goes well beside almost anything.
- 3-4 large carrots, grated
- a handful of Italian flat-leaf parsley, coarsely chopped
- juice of 1 lemon
- 1-2 T. extra-virgin olive oil
- 1 t. sugar
- salt and freshly ground black pepper
In a large bowl, gently toss all the ingredients with your hands, tasting as you go, until the carrots taste just right. Feel free to add more lemon or oil, taking care to keep it very lightly dressed. Serves 6.