French Bistro Carrot Salad

If you think you are not a big fan of the ordinary carrot this simple recipe may change your mind!

We didn't see many salads or vegetable dishes on the cafe and bistro menus in Paris, but there was one vegetable that is so popular it appears everywhere:  freshly grated carrot salad or salade de carottes rapees."  This ultra simple salad is often served as a garnish the way we would serve a small dish of coleslaw here at home.  You can find it in the take-out sections of high-end food shops and in the packaged food section in corner grocery stores. That's how popular it is!  Sometimes you are served a small pile of naked carrots, nothing else, and sometimes there will be a wedge of lemon alongside. Occasionally the julienned carrots are dressed with lemon juice, olive oil and salt and pepper.  

I didn't think much of this salad when I first tried it. Often I just left it on my plate, but over time I began to appreciate what a perfect, light, refreshing, flavorful side it is. Although it doesn't need much I do like the shredded carrots tossed with a teaspoon or two of my favorite vinaigrette right before serving.

My Favorite Vinaigrette

1/4 cup cider vinegar

1 teaspoon Dijon mustard

2 teaspoons honey

chopped fresh herbs (flat leaf parsley in this version)

sea salt and freshly ground pepper

2/3 cup olive oil

Whisk together vinegar, mustard, honey, salt and pepper.

Slowly whisk in olive oil until dressing has a creamy consistency.

Add chopped herbs.

Since carrots are the star of this recipe it is important that they are the freshest, best quality carrots you can find.  Not a difficult search if you have a farmers' market close by where you can purchase carrots that were in the ground a few days before market day. I like to grate a dozen peeled carrots, keep them in the fridge, and dress them with a few drops of vinaigrette when I'm ready for lunch or dinner. I grate them with the coarse disk in my food processor or use the largest holes in my box grater.  I think the coarse size keeps the carrots crisper and fresher tasting longer.  A julienne peeler works nicely as well if the carrots are peeled just before serving. I've seen versions of this so simple salad that contain raisins, avocado, beets, and celery root to name a few, but I think it is the absolute best when prepared in this no-frills way.

 Now that I'm used to a small serving of salade de carottes rapees with my meals my plate looks bare without it.  Often I'm happy with a little plate of salade, a slice of baguette and some cheese for lunch.  This wonderful salad will have a prominent place on our table through the coming summer when our menus build around grilled and barbecued meats, burgers and grilled dogs. Carrot salad along side a scoop of potato salad is so colorful and appetizing on any plate.  I hope you will give this recipe a try.  It's such an easy way to add a very healthy vegetable to your menus.  And if your family and friends want to know why they have carrots on their plates tell them that's the way the French do it.  So there!