Chef Greg Martin’s twist on Carrotes Râpées (Carrot Salad)

small final salad
Carrot salad (carrots râpées) is a French favorite that is simple to make, yet tasty and refreshing.  I’ve tweaked the classic ingredients a bit to make the salad a bit more complex in flavor without masking the traditional components that make it so good. I added dried cranberries for a a tart sweetness that complements the traditional flavor profiles.  For the dressing, I added a bit of walnut oil for a earthy note,  agave nectar for a gentle sweetness (as opposed to regular sugar) and Dijon mustard for a bit of body and to assist dressing emulsification.  So good with roasted salmon or chicken, you have to give it a try!

Serves four as a hearty side dish:small matchstick carrots


  • 6 large carrots, grated
  • 1/2 cup of coarsely chopped flat leaf parsley
  • 1/4 cup dried cranberries

Peel carrots then grate using coarse grater or vegetable julienner/peeler.  I’ve tried  a “match-stick” julienne/peeler and found that it works a bit better than a course grater.  In a bowl add the grated carrots and chopped parsley with the 1/4 cup of dried cranberries.

Dressing:small salad ingredients

  • 3 tablespoons olive oil
  • 2 tablespoons walnut oil
  • 1/4 cup fresh lemon juice
  • 2 tablespoons light agave nectar or 1 1/2 tablespoons regular sugar
  • 1/2 teaspoon dijon mustard
  • pinch of salt 
  • pinch of pepper

Add the dressing to the salad mix at the last moment so the carrots remain crisp.  You want a nice sheen, instead of a heavy douse of dressing. For best results mix dressing into the salad one tablespoon at a time.  Any left over dressing works nicely with most salads especially peppery arugula.   Enjoy!


greg small portrait




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