4 large carrots, peeled
1 tablespoon lemon juice (or more if wish)
2 tablespoons olive oil
Salt and pepper
1 tablespoon finely chopped flat leaves Italian parsley
Grate the carrots pushing them lengthwise along the grater teeth.
Toss the grated carrots with lemon juice, oil, parsley and pepper. Taste the carrots and add more lemon if needed
Carrot salad is a nice change to my regular mixed green salad. I grew up eating it in France and, I still do enjoy it. There is more than meets the eye on grating carrots however. If too finely grated, it will turn into mush. If grated too coarsely, it will take forever to chew, even for a rabbit. Using the right gage on the grater is important on how different the salad will taste. Last night I did not use my usual grater and I can tell you I will never make that mistake again. Granted, the carrot were not grated too coarsely, however they did not have the flavor when grated smaller. In France the seasoning is kept simple, and the carrots are served separate in a little mount on the plate.
Thursday, October 18, 2012 - 11:35am