French Grated Carrot Salad (with Curry Variation)

1 tablespoon freshly squeezed lemon juice
1 tablespoon sherry vinegar or white wine vinegar
Salt and freshly ground pepper to taste
1 teaspoon Dijon mustard
6 tablespoons extra virgin olive oil or canola oil (or a mix of the two), or use 2 tablespoons plain low-fat yogurt or buttermilk and 4 tablespoons oil
1 pound carrots, peeled and grated
1/4 cup finely chopped flat-leaf parsley


Whisk together the lemon juice, vinegar, salt and pepper, mustard, and oil (or oil and yogurt and buttermilk). Toss with the carrots and parsley in a large bowl. Taste and adjust salt.
For Curry-Laced Grated Carrot Salad

Add to the carrots:

1/4 cup grated or finely chopped red onion (optional)
3 tablespoons capers, rinsed and coarsely chopped

For the dressing:
Use 2 tablespoons lemon juice and omit the vinegar
Add 1 teaspoon curry powder and 1/2 teaspoon ground lightly toasted cumin seeds
Substitute 2 to 3 tablespoons buttermilk for 2 to 3 tablespoons of the oil