Shredded Carrot Salad (Carottes Râpées)
This salad is ubiquitous in France. Simple and delightful and a delicious way to use up the carrots in your box! I hardly ever peel carrots, but I do for this! To dress it up, top it with feta or a creamy chevre.
— Jenna
Ingredients
1 bunch carrots – peeled and grated into fine shreds
1/2 bunch flat leaf parsley, chopped but not too finely.
Lemon juice from 2 lemons
2-3 tablespoons of olive oil
1-2 teaspoons of sugar
Sea Salt
Freshly ground pepper
1 tablespoon Dijon mustard (optional)
Instructions
1- Place your carrots in a serving bowl.
2- In a separate bowl, mix together the juice of the two lemons, olive oil, sugar, salt, pepper and mustard, if using.
3- Toss the dressing and parsley with the carrots. Taste, and adjust the salt, olive oil and pepper as needed.
Serves 6. Recipe from David Lebovitz.
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