I never knew there was a “thing” about a French Carrot Salad!
I have followed David Lebovtiz for a long time (see here). David is a US pastry chef, author, and food writer that lives in Paris, and he has wonderful blog about all things to do with Parisian food, drinks, and the French lifestyle … which I am very drawn too! Vive la France!
Recently David did a post (see here) of his version of this classic dish which in France is called “Salade de Carottes Rupees”.
The salad is super easy to make and really delicious but I did up the seasoning a tad, which is something I do a lot … love seasonings!
You can use as much herbs as you like, but the dominate flavour to this salad should be the carrot and the dressing … with the carrots I decided to pair flat leaf parsley and fresh mint, and used a bit more than the original recipe suggested. As I wanted the herbs to have some texture, I lightly chopped them before adding them to the carrots along with the dressing, instead of including them with the carrots for chopping which would have made them very fine.
This salad is a great accompaniment to just about any dish … fabulous served with lunch or dinner, and keeps well for a good couple of days in the fridge.
- 2 tbls olive oil
- 2 tbls lemon juice
- 1 tbls honey
- 2 tsp Dijon mustard
- 2 tsp sea salt flakes
- ½ tsp freshly grated pepper
- 500g carrots, peeled weight, cut into 3cm chunks
- 5g fresh flat leaf parsley leaves, roughly chopped
- 6g fresh mint leaves, roughly chopped
- Place olive oil, lemon juice, honey, mustard, salt and pepper into TM bowl and blend 10 seconds / speed 5, scrape around bowl and put aside
- NB: if you follow the order of the dressing ingredients you will find the honey will slid off your tablespoon easily after the lemon juice
- Place carrots into TM bowl and chop 5 seconds / speed 5
- Add the roughly chopped herbs first, then the dressing and mix 5 seconds / reverse / speed 3 to combine
- Stir around bowl and serve
- Keeps well in the fridge for two days
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