Name: Classic French Carrot Salad with Garlic and Parsley
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: French
Ingredients: 500 g carrots; 15 g flat-leaf parsley; 1 garlic; 45 ml peanut oil; 15 ml red wine vinegar; 3 g salt; 1 g black pepper

Equipment

Box grater

or Food processor with shredding disc

Large mixing bowl

Whisk

Vegetable peeler

Ingredients

4 servings

Vegetables

500 g carrots, peeled and trimmed
15 g flat-leaf parsley, finely chopped
1 garlic, minced or grated

Vinaigrette

45 ml peanut oil
15 ml red wine vinegar
3 g salt
1 g black pepper, freshly ground

Nutrition (per serving)

155

Calories

Protein

13g

Carbs

12g

Fat

Fiber

Sugar

380mg

Sodium

Method

Peel the carrots and remove the ends. Grate them using the medium holes of a box grater or the shredding attachment of a food processor.

In a large mixing bowl, combine the minced garlic, red wine vinegar, salt, and black pepper. Whisk briefly to dissolve the salt.

Slowly stream in the peanut oil while whisking continuously to create an emulsified vinaigrette.

Add the grated carrots and chopped parsley to the bowl with the vinaigrette. Toss vigorously until the carrots are evenly coated.

Let the salad rest in the refrigerator for at least 30 minutes before serving. This allows the carrots to soften slightly and absorb the garlic and vinegar flavors.

30m

Chef's Notes

Peanut oil (huile d'arachide) is traditional in French salads for its neutral flavor profile, but roasted peanut oil adds a wonderful nutty dimension.
The resting time (maceration) is scientifically crucial; the salt draws moisture from the carrots, mingling with the oil to create a self-saucing effect.
For a finer texture similar to French delicatessens, grate half the carrots on the fine setting and half on the medium setting.