Equipment
Ingredients
Vegetables
- 450 g carrots, peeled and ends trimmed
- 15 g fresh parsley, leaves picked and chopped
- 1 garlic, minced or grated
Vinaigrette
- 45 ml extra virgin olive oil
- 30 ml lemon juice, freshly squeezed
- 15 g dijon mustard
- 5 ml maple syrup
- 3 g sea salt
- 1 g black pepper, freshly cracked
Nutrition (per serving)
Method
Grate the peeled carrots using the medium holes of a box grater or a food processor shredding disc. Aim for strands that are distinct, not mushy.
Finely chop the fresh parsley leaves and mince the garlic clove.
In a large mixing bowl, combine the lemon juice, Dijon mustard, minced garlic, maple syrup (if using), salt, and pepper. Whisk vigorously while slowly streaming in the olive oil until the dressing emulsifies and thickens slightly.
Add the grated carrots and chopped parsley to the bowl with the vinaigrette. Toss well until every strand of carrot is 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 flavors.
Chef's Notes
- The texture of the grate is crucial; too fine and it becomes a wet slaw, too thick and it's hard to chew. The medium hole on a box grater is the gold standard.
- For an authentic French touch, toast 30g of cumin seeds or walnuts and sprinkle them over the top just before serving.
- This salad pairs exceptionally well with fatty dishes like quiche, roast chicken, or pâté because the acidity cuts through the richness.
- If preparing more than 2 days in advance, keep the parsley separate and stir it in fresh before serving to maintain its bright green color.
Storage
Refrigerator: 3 days — Flavors meld and improve after 24 hours.
