Cook with What's in Season: Carrots, Year-Round

In France, you see this salad at every bistro. In that country, it is as ubiquitous as potato chips are in America. I wonder if that is the real reason why French women don’t get fat. There is just something so wholesome about munching on a carrot, but your jaw can get a bit tired. So, in this case the carrots are grated. Half of the masticating is done for you!

Although you can really prepare and eat this salad all year round, it is best in the spring and summer. It is during these warm months that the carrots are at their peak of freshness. They are sweet and crunchy, ideal for a salad with few other components. This salad is also a wonderful solution to bring to a festive barbeque. No cream, or mayonnaise makes it safe to set under the sun while you do the grilling.

The most time-consuming part of this side dish is the grating; but if you have one, this can easily be done in a food processor with a grater attachment. With a lemony vinaigrette and a good handful of chopped fresh parsley, this salad could have you feeling like you’re in France in no time.

French Carrot Salad

1 pound carrots, peeled, trimmed and grated
½ cup flat leaf parsley, chopped
1 teaspoon Dijon mustard
1½ tablespoons freshly squeezed lemon juice
2 tablespoons olive oil
salt and pepper

In a medium-size bowl, toss the carrots and the parsley until well mixed. In a small bowl blend the mustard, lemon juice, and olive juice well. Pour the dressing over the carrots, and toss well to completely coat. Season liberally with salt, and a bit of pepper.

This salad stays remarkably well, already dressed in the refrigerator. So serve when ready.

Adrienne Kane is a writer and photographer. She is the author of a memoir, Cooking and Screaming, and the food blog,

- All About Carrots
See all of Adrienne's posts here

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