Eve Fox has a blog called the Garden ofÂ Eating ….”a sinfully good blog about food.” With a name like Eve, her choice of that title is perfect, especially because her food looks sinfully good, and now that I just made her carrot salad, I can attest to that. To see more of Eve’s recipes and food information, go to www.gardenofeating.blogspot.com.
Here is what Eve has to say about this recipe, which she calls:
Salade de Carottes (Grated Carrot Salad)
There are such lovely fresh carrots for sale at all the farmers markets lately; I can’t resist them. It’s a perfect time to make this classic French grated carrot salad. It’s so simple, fresh and tasty. You can order this in pretty much any cafe or restaurant in France and it’s almost always good (and cheap!)
While you can certainly use a food processor with a grating attachment to grate the carrots, I think they turn out a little better if you grate them by hand. It may just be the blade on my Cuisinart but I find that the grating attachment tends to tear the veggies up a little in the process of grating them. So I did these by hand though my right arm started aching about 2/3 of the way through and my husband obligingly offered to finish up the grating for me (he’s very nice like that.)
Although I stuck with the traditional French preparation in the recipe below, you are welcome to shake things up a bit by adding dried currants and/or thinly sliced red onion or some grated beets to the salad or throwing a little Dijon mustard into the dressing, etc. Bon appetit!
I did follow Eve’s advice and grated the carrots by hand. Since I had flat leaf parsley growing in my patio window box and organic carrots lemons in the ‘frig, how could I not make this? I also thought that adding slivered almonds would be nice, which I may try over the Memorial Day week-end when I have company. This is a perfect picnic salad!
7 large, sweet carrots, peeled
1/2 bunch of large, flat-leaf parsley (Italian works better than curly), rinsed and dried
Juice of 2 lemons
2-3 Tablespoons olive oil
2 tsp sugar or honey (I used honey)
Sea salt to taste
Freshly ground black pepper to taste
1. Grate the carrots as finely as possible and place in a medium-sized bowl (You want it to be big enough to make it easy to toss everything together with the dressing.) Coarsely chop the parsley and toss it in with the carrots.
2. Make the dressing by whisking together the lemon juice, olive oil, honey, and salt and pepper until the salt has dissolved. Drizzle it over the carrot/parsley mixture and toss to coat. Taste and adjust the seasonings as needed (you may want to add more lemon juice, salt or pepper). Serves 6.
My confession: I made this a couple of days ago, cutting the recipe in half, since my husband is not a big raw salad eater. It was soooo good I ate all of it, which means I ate 3! portions. ellensue