Salad Essentials French Style Carrot Salad Recipes

SALAD ESSENTIALS: FRENCH STYLE CARROT SALAD

Salad Essentials: French Style Carrot Salad image

This salad is a staple in many Paris restaurants, which is where I picked it up. I've made a few changes to the ingredients, and the amounts; however, it remains faithful to the Paris version of the recipe. If you are looking for a light side dish for a lazy Summer's day... Look no further. FYI: This is a great topping for...

Provided by Andy Anderson !

Time 15m

Number Of Ingredients 10

Ingredients

PLAN/PURCHASE
1 medium lemon, juice and zest
3 Tbsp olive oil, extra virgin
2 tsp smooth brown mustard, i prefer grey poupon
1 tsp fresh clover honey
1/2 tsp poppy seeds
kosher salt, finely ground, to taste
white pepper, freshly ground, to taste
2 Tbsp italian parsley, chopped
3 - 4 large carrots, about 1 pound (.45kg)

Steps:

1. PREP/PREPARE
2. Gather your Ingredients (mise en place).
3. Grate the carrots, and chop the parsley.
4. Chef's Tip: If you want to make quick work of grating the carrots, use your food processor, fitted with the grating attachment.
5. Add the mustard, lemon juice, zest, poppy seeds, and olive oil into a large non-reactive bowl.
6. Use a whisk to thoroughly combine the ingredients.
7. Season the dressing with the salt and white pepper, to taste.
8. Chef's Tip: I would start with about a 1/4 teaspoon of each, and then go from there.
9. Add the grated carrots and parsley.
10. Toss to combine... I usually use my hands, but that's up to you.
11. Cover and place in the refrigerator for about an hour or two before serving. This will give the carrots a chance to absorb some of the dressing.
12. PLATE/PRESENT
13. Serve by itself, or as a side to a light lunch or dinner. Enjoy
14. Keep the faith, and keep cooking.

FRENCH GRATED CARROT SALAD

French Grated Carrot Salad image

Want to work more carrots into your diet? Make up a batch of grated carrot salad every week. Standard fare in French cafes and charcuteries, this salad keeps well. If you have it handy, you'll be eating carrots every day. This classic version is made with a salad oil rather than stronger-tasting olive oil. You have a choice here, as extra-virgin olive oil has health benefits that canola oil may not. Still, choose a mild-tasting olive oil rather than a strong green one. For a twist on this version, try it curried, bolstered with capers, cumin and curry powder.

Provided by Martha Rose Shulman

Categories easy, salads and dressings

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 7

Ingredients

6 tablespoons extra-virgin olive oil or canola oil (or a mix of the two), or use 2 tablespoons plain low-fat yogurt or buttermilk and 4 tablespoons oil
1 tablespoon freshly squeezed lemon juice
1 tablespoon sherry vinegar or white-wine vinegar
1 teaspoon Dijon mustard
Salt and black pepper
1 pound carrots, peeled and grated
1/4 cup finely chopped flat-leaf parsley

Steps:

Whisk together the oil, lemon juice, vinegar, and mustard in a large bowl; season with salt and pepper. Add the carrots and parsley and toss to coat. Season to taste with salt and pepper. Refrigerate before serving (I recommend making this 30 minutes to 1 hour ahead, then tossing again).

Nutrition Facts : @context http, Calories 153, UnsaturatedFat 11 grams, Carbohydrate 8 grams, Fat 14 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 227 milligrams, Sugar 4 grams, TransFat 0 grams

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