Cook The Book Fridays, a group of lovely foodie bloggers are cooking their way through David Lebovitz's cookbook, My Paris Kitchen. The selected recipe for this week is Grated Carrot Salad. According to David Lebovitz, Grated Carrot Salad is so commonplace in France, that you'll hardly find it mentioned in any of the books on traditional French cuisine. Everyone has their own version of making this salad.
I have never grated carrots for salads before. What I would usually do is to slice them either thinly in rounds or half-moons, or sometimes julienned them to matchsticks, but never grated, for a salad. One of the things that I dislike doing while preparing veggies for a dish, is grating root veggies! I do grate carrots when making carrot cakes, which I enjoy eating, but dislike grating the carrots. I prefer chopping my veggies over grating, as chopping can be a rather enjoyable task, rather therapeutic at times.
Because this is a Grated Carrot Salad, I dutifully grate my carrots.
The grated carrots and some fresh chopped cilantro greens from my garden pot.
The dressing is a mixture of Dijon mustard, honey, olive oil, lemon juice and salt, whisk to combine. Toss the carrots and fresh herbs with the dressing and serve.
Quite a nice salad. The sweetness of the carrots balances well with the lemony-mustard sweet dressing. My son likes this.
Makes a nice side dish. I served it alongside some baked chicken breast with fresh crisp celery sticks.