Classic French Carrot Salad (Carottes Râpées)

3/4 pound medium carrots
1 small shallot, finely diced
2 tablespoons lemon juice
1/2 teaspoon finely grated garlic
3 tablespoons extra virgin olive oil
Salt and pepper
2 tablespoons thinly sliced chives

Peel carrots and cut into fine julienne. Place in a medium bowl.

Put shallot, lemon juice and garlic in a small bowl. Stir in olive oil and season with salt and pepper.

Lightly salt carrots, add vinaigrette and toss well. Let marinate for 5 to 10 minutes. Taste and adjust seasonings. Pile the carrots onto a serving platter and sprinkle with chives.

Tips:

One reader added plumped dried cranberries, and another said some lemon zest made all the difference.

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