Equipment
Ingredients
Salad Base
- 500 g carrots, peeled
- 10 g fresh parsley, finely chopped
Curry Vinaigrette
- 45 ml extra virgin olive oil
- 30 ml lemon juice, freshly squeezed
- 15 g dijon mustard
- 3 g curry powder
- 5 g granulated sugar
- 4 g kosher salt
- 1 g black pepper, freshly ground
Nutrition (per serving)
Method
Using a box grater or a food processor fitted with a grating attachment, shred the peeled carrots into a large mixing bowl. Use the large holes to ensure a crisp texture rather than a mushy paste.
In a separate small bowl or directly in a measuring cup, combine the olive oil, lemon juice, Dijon mustard, curry powder, sugar, kosher salt, and black pepper. Whisk vigorously until the mixture is fully emulsified and slightly opaque.
Pour the curry vinaigrette over the grated carrots. Toss thoroughly with tongs or two forks to ensure every strand is evenly coated with the dressing.
Cover the bowl and let the salad rest in the refrigerator for at least 30 minutes. This resting phase is crucial as it allows the acid to slightly tenderize the carrots and the flavors to meld together.
Before serving, give the salad one final toss to redistribute any dressing that has pooled at the bottom. Fold in the finely chopped fresh parsley and serve chilled.
Chef's Notes
- The size of the grate is critical. Use the large holes of a box grater for a satisfying crunch; fine grating will yield a soggy, unappetizing texture.
- Allowing the salad to rest for at least 30 minutes is non-negotiable. The salt and acid break down the raw carrot fibers just enough to transform the mouthfeel.
- For a deeper, more complex spice profile, gently toast the curry powder in a dry skillet for 30 seconds before whisking it into the dressing to bloom its essential oils.
Storage
Refrigerator: 3 days — Store in an airtight container. The carrots will continue to soften and marinate over time.
