Grated carrot and apple salad

French Carrot Salad

I never knew I’d be so excited about a raw carrot salad. Then again, I’m not sure I’ve ever had French carrot salad before! Have you? Carrot salads are ubiquitous in France and we’ve been missing out.

I’m generally a fan of big, bold flavor, but French carrot salad (salade de carottes râpées) is a delicate balance of sweet raw carrot, tangy lemon juice, olive oil, Dijon mustard and herbs. This carrot salad is a lesson in restraint and tastes more complex than it is.

I discovered this carrot salad at French Market in Kansas City. The girls behind the counter always have French accents, so you know the place is legit.

They offer a variety of pre-made salads and sandwiches, and I couldn’t resist the glowing orange carrot salad. Their version includes chickpeas, which offer some protein and bulk.

I was really surprised by how much I loved that fresh, crisp-tender, sweet-and-savory carrot salad, so here we are. French carrot salad is a lovely side dish to offer at picnics, in packed lunches, with sandwiches, and so on.

French Carrot Salad Preparation Tips

The carrots account for the predominant flavor and texture in this recipe—so how you prepare them matters. French Market’s carrot salad features tiny, short slivers of carrot that readily absorb dressing, but are difficult to achieve at home. David Lebovitz suggests they’re using a discontinued rotary grater by the brand Moulinex. Here is a similar product, though I haven’t tried it.

I managed to achieve a similar texture by using my julienne peeler (affiliate link) in short strokes, but it was tedious work. You could also run the carrots through your food processor with the grating attachment or grate the carrots on the large holes of your box grater. The finest option on your spiralizer might work, too—please report back if you try!

Don’t stress about how you grate your carrots. I think you’ll enjoy this salad no matter what!

Please let me know how you like this carrot salad in the comments. Looking for more carrot salads? Don’t miss this roasted and raw carrot salad with avocado, masala-spiced lentil salad with roasted carrots, and peanut slaw with soba noodles.

Источник

French Grated Carrot Salad with Lemon Dijon Vinaigrette

This grated carrot salad with lemon dijon vinaigrette is standard fare in French bistros and markets.

I first discovered this carrot salad when I was 20 years old and living in France, and it’s been part of my repertoire ever since. I don’t know why it’s not more popular in the States, but one bite of these parsley-specked carrots doused with lemon and olive oil and you’ll know why it’s standard fare in every French bistro, market, and home kitchen.

To tempt you further, this carrot salad is a cinch to make, keeps well, and is good for you. The hardest thing about making it is getting out your food processor but once you hoist your machine onto the countertop, the rest is quick and easy. If you can, make it a few hours ahead of time to give the carrots a chance to soak up the dressing.

YOu may also like

Did you make this recipe?

I’d love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram; be sure to tag me @onceuponachef.

French Grated Carrot Salad with Lemon Dijon Vinaigrette

This grated carrot salad with lemon dijon vinaigrette is standard fare in French bistros and markets.

Ingredients

• 1 pound carrots, peeled
• 2 teaspoons Dijon mustard
• 1 tablespoon freshly squeezed lemon juice, from one lemon
• 1-1/2 tablespoons vegetable oil
• 1-1/2 tablespoons extra virgin olive oil
• 1-2 teaspoons honey, to taste
• Heaping 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley
• 2 finely sliced scallions (or 1tablespoon finely chopped shallots)

Instructions

1. Shred the carrots in a food processor. Set aside.
2. In a salad bowl, combine the dijon mustard, lemon juice, honey, vegetable oil, olive oil, salt and pepper. Add the carrots, fresh parsley and scallions (or shallots) and toss well. Taste and adjust seasoning if necessary. Cover and refrigerate until ready to serve.
3. Notes: Depending on the sweetness of the carrots, you may want to add more or less honey. Also, if you make this salad ahead of time, be sure to check the seasoning again before serving as the flavors tend to mellow.

Nutrition Information

Powered by

• Serving size: about 3/4 cup
• Calories: 150
• Fat: 11 g
• Saturated fat: 1 g
• Carbohydrates: 14 g
• Sugar: 8 g
• Fiber: 3 g
• Protein: 1 g
• Sodium: 253 mg
• Cholesterol: 0

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you’re following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.

Источник

I. Date, carrot and ginger salad

Sicilian orange salad

4	oranges	4
1	bunch parsley	1
1	small leek	1
for the dressing
4 tbs	olive oil	4 tbs
juice of ½ lemon
1	clove garlic	1
1	pinch ground saffron	1
salt, pepper
8	shelled walnuts	8

Peel the oranges carefully, removing all the pith. Cut into thin slices, put a few slices aside for decoration. Cut the other slices into quarters. Wash the leek thoroughly, slice thinly and divide into rings. Add to the orange together with the chopped parsley.

Put a few nicely shaped walnut halves aside for decoration, and chop the remainder roughly. Add the crushed garlic and the other ingredients for the dressing.

Pour over the salad and toss lightly. Chill for about 10 minutes. Just before serving decorate the top with the orange slices, walnut halves, a few rings of leek and sprigs of parsley. The combination of orange and leek gives this salad a very special piquant flavour. It is delicious served with fish or fried meat.

II. Vegetable dishes:

Cauliflower, blueberry, glass, turnip, omelet, biscuit, radishes, compote, paper, carrots.

Приложение к билету № 2.

I.

Carrot salad with onion

600 g	carrots	1 Уг lb
1	large onion	1
for the dressing
2 tbs	salad oil	2 tbs
2 tbs	lemon juice	2 tbs
salt
pepper

Peel and wash the carrots and onion and grate. Mix the oil and lemon juice, season to taste with salt and pepper, then pour over the salad. Prepare the salad at least 1 hour before you plan toserve it, to allow the flavours to blend well together.

I recommend this salad in the winter months when there are perhaps fewer vegetables with high vitamin content. It will keep for days if stored in the refrigerator in a screw top jar.

II. Greens:

Celery, vermouth, duck, onion, cranberry, cheese, garlic, pear, fennel, lettuce.

Приложение к билету №3.

I.

Almond, green bean and potato salad

500 g	potato cooked in the skin	1 1/4 lb
300 g	cooked green beans	3 /4 lb
2	lemons	2
1	bunch parsley	1
1	pinch dried thyme	1
10	blanched almonds	10
for the dressing
4 tbs	salad oil	4 tbs
juice of 1 lemon
salt
pepper

Peel the potatoes while still hot. Cut into cubes when cold. Slice the green beans into 2-3 cm (1 1/2 in) long. Wash the lemon thoroughly and cut into very thin slices, put a few aside for decoration. Mix the potatoes, green beans and lemon together and add the finely chopped parsley, thyme and slivered almonds.

Mix the ingredients for the dressing, pour on to the salad and toss lightly. Chill in the refrigerator for 1 hour.

Note: A generous amount of freshly ground pep­per should be added to give this salad its special flavour.

II. Spices:

Black pepper, sour cream, butter, paprika, mustard, beetroot, pineapple, dessert, chilly pepper, sugar.

Приложение к билету № 4.

I.

Apple and red cabbage salad

400-500 g	red cabbage	appr. 1 lb
2	large apples	2
for the dressing
1	clove garlic	1
1	small onion	1
salt, pepper ,
ground caraway seeds
1-2 tbs	salad oil	1-2 tbs
lemon juice

Wash the cabbage, remove the stalk and shred finely. Wash and peel the apples and grate coarse­ly. Sprinkle with lemon juice to prevent the apple from turning brown. Mix with the cabbage. Grate or chop the onion finely, crush the garlic and blend with the oil. Season to taste with salt, pepper and caraway. Add lemon juice with cau­tion, as lemon has already been added to the apple. Toss into the salad, cover with a lid and chill for at least 1 hour.

The combination of cabbage and apple gives this salad its special flavour. It is particularly welcome in winter, when there are fewer vitamin-rich fruits and vegetables available.

II. Herbs:

Cocktail, rosemary, whipped cream, apricot, thyme, melon, tarragon, pancakes, parsley, sage.

Приложение к билету № 5.

I.
Summer fruit and vegetable salad

1	lettuce	1
300 g	fruit (strawberries, cherries, fresh walnuts, melon, etc.)	3/4 lb
1	stick- of celery (including the leaves)	1
2	frankfurters	2
for the dressing
3tbs	salad oil	3 tbs
1-2 tbs	lemon juice	1-2 tbs
salt, pepper

Wash the lettuce in plenty of water and drain well. Line a deep salad bowl with some of the lettuce leaves, chop- the rest into small finger-width strips.

Wash and prepare the fruit—it is best if you have a mixture—and dice. Slice the celery very finely and chop the leaves. Cook the frankfurters, slice and mix with the fruit, celery and lettuce. Mix the ingredients together for the dressing. Use freshly ground pepper. Pour over the salad and toss lightly. Arrange on the bed of lettuce and serve.

Note: The salad can be chilled for 1-2 hours be­fore serving, but do not add the dressing until ready to serve, otherwise the lettuce will go limp.

II. Berries:

Noodles, redcurrant, cucumber, pork, gooseberry, roll, raspberry, caviar, strawberry, blackberry.

Приложение к билету № 6.

I. Date, carrot and ginger salad

400 g-	carrots	14 oz
100 g	dried dates	4 oz
1	leek	1
lettuce leaves
parsley
for the dressing
juice of 1 lemon and its grated rind
1 tbs	honey	1 tbs
1 pinch	grated ginger	1 pinch
salt

Scrape the carrots and grate roughly. Halve the dates, remove the stones, cut in half again and add to the carrot. Slice the leek thinly. Prepare the dressing and mix with the salad. Chill for at least 1 hour.

Wash the lettuce leaves in plenty of water. Drain well, then line a salad bowl. Spoon in the salad and serve. Sprinkle the top with finely chopped parsley.

II. Fruit:

Tangerine, cup, toast, plum, tray, watermelon, napkin,

date, grapes, peanut.

Приложение к билету № 7.

I. Ham, melon and rice salad

200 g	rice	7oz
1	small onion	1
½ 1	meat stock	1 pt
200 g	cooked ham	7 оz
1	large, fleshy yellow or green pepper	1
500 g	fairly ripe melon	1 1/4 lb
1	stick celery	1
1	lettuce	1
for the dressing
4 tbs	salad oil	4 tbs
2-3 tbs	lemon juice	2-3 tbs
salt
pepper

Add the washed rice and finely chopped onion to the boiling stock. Cook until tender, stirring fre­quently. Drain and rinse in cold water. Dice the ham and cored pepper and the celery. Cut the melon in half, remove the seeds and make small balls of melon using a scoop. Add to the rice together with the ham, pepper and celery. Mix carefully, cover with a lid and chill in the re­frigerator for 1-2 hours.

Remove the large, outer leaves of the lettuce, leav­ing the heart whole. Wash in plenty of water, then drain thoroughly.

Line the sides of a flat salad bowl with the lettuce leaves and place the heart in the middle. Prepare the dressing, mix into the salad, and spoon on to the lettuce leaves. This looks spectacular and is very delicious.

II. Nuts:

Broth, walnut, soup, halibut, pike-perch, hazelnut,

Источник