03 Mar Chef Greg Martin’s twist on Carrotes Râpées (Carrot 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:
- 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.
- 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!