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.
Grating vegetables can be easier given the right tool. You always come up with some delicious combinations with what we cook up at CTBF. This is no exception!
ReplyDeleteYour grated carrot salad looks wonderful and that was a fantastic meal you put together!
ReplyDeleteDefinitely great for kids! Looks lovely!
ReplyDeleteI think I blogged just about the same think you did which is that I loved the sweetness of the carrots against the lemony vinaigrette!
ReplyDeleteI only grated three carrots and made the dressing accordingly. However, I could not see grating two pounds of carrots without a better working unit than a box grater. The salad was really good, and very
ReplyDeleterefreshing. Yours goes so well with the chicken breast.
We eat lots of grated carrot salad too. This is such a simple yet divine side dish.
ReplyDeleteThat's why I like this salad in France, at the bistros, or in my own home. It goes with anything. I served it with soup and also with a tuna steak sandwich. When i would be hungry, just needing a snack, I would grab a fork, open the fridge and take a few bites. It's been nice to have around for a few days. I used more mustard and honey in my dressing.
ReplyDeleteI LOVE the idea of cilantro, I should have done that. I too served mine with chicken, great side dish
ReplyDeleteI liked this one too. I only made half a batch. It was plenty for us to eat for a couple of days.
ReplyDeletePretty plate, Joyce! I don't like grating carrots, either, unless it's with the food processor. Glad you liked it--it was appreciated here, too!
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