Carrot salad is something that can almost be considered a type of ‘street food’ in Paris. You often see it pre-packaged in many of the markets and it is a refreshing change from the typical (and sometimes boring) salads that we reach for during the summer. What I love about my version of French Carrot Salad is that it is simple and full of farmstand-fresh flavor, due to the crisp, grated carrots, flat-leaf Italian parsley and the creamy, luxe vinaigrette that brings it all together.
Don’t skip the step of shredding carrots yourself. I like to use top carrots (carrots that still have the greens attached) because these tend to be the freshest available in the grocery store and have the best flavor. While it may be appealing to save a few extra minutes and use pre-shredded carrots, who knows how long they have been in that bag! Also, if you are at the farmer’s market or your grocery store and you happen to see tri-color carrots, those would be absolutely gorgeous to use for this salad. Perfect to bring along for a picnic!
Ingredients (serves 6)
Carrots – 1 pound, peeled and finely shredded
Parsley – 1 cup of whole leaves, Italian flat-leaf variety
Chives – ⅓ cup, finely minced
Olive Oil – 3 tablespoons
Honey – 1 teaspoon
Dijon Mustard – 1 ½ teaspoons
Crème Fraiche – 1 tablespoon
Lemon Juice – 2 tablespoons, freshly squeezed
Fleur de Sel – ½ teaspoon
Black Pepper – ½ teaspoon, freshly cracked
In a large bowl add the carrots, whole parsley leaves and chives. Set aside.
Vinaigrette & Assembly
Place all of the ingredients into a jar with a tight-fitting lid. Shake vigorously for about 60 seconds.
Pour the vinaigrette over the carrot mixture and toss.
Transfer the salad to a serving bowl or platter, garnish with more salt and pepper and serve at room temperature.
Tip: You can make the vinaigrette up to 3 days in advance and store in it the refrigerator in same jar you made it in.