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Grated Carrot Salad (Carottes Râpées)

Photo: Iain Bagwell; Styling: Heather Chadduck Hillegas

Hands-on time 20 mins
Total time 1 hr, 20 mins

Serves 6 (serving size: about 1 1/3 cups)

Other possible herbs to sprinkle are dill, tarragon, and chervil. To make the salad more of a meal, garnish with thin slices of jambon de pays (thinly sliced, dry-cured ham) or prosciutto, some watercress, and an 8-minute hard-cooked egg. For the best texture, cut the carrots by hand, with a mandoline, or with the julienne disk of a food processor.


  • 2 pounds medium carrots, peeled
  • 3/8 teaspoon kosher salt, divided
  • 1 1/2 teaspoons grated lemon rind
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • Dash of ground red pepper
  • 2 garlic cloves, grated
  • 1/4 cup extra-virgin olive oil
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons thinly sliced chives

Nutrition Information

  • calories 146
  • fat 9.4 g
  • satfat 1.3 g
  • monofat 6.6 g
  • polyfat 1.1 g
  • protein 2 g
  • carbohydrate 16 g
  • fiber 4 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 245 mg
  • calcium 54 mg

How to Make It

  1. Cut carrots into a fine julienne with the julienne blade of a mandoline or a sharp knife. Place carrots in a bowl; refrigerate until ready to use. One hour before serving, sprinkle carrots with 1/4 teaspoon salt. Combine rind, juice, Dijon mustard, red pepper, and garlic in a small bowl, stirring with a whisk. Gradually add oil, stirring constantly with a whisk. Stir in remaining 1/8 teaspoon salt and black pepper. Add half of vinaigrette to carrot mixture; toss to coat. Let stand 1 hour. Add remaining vinaigrette to carrot mixture; toss to coat. Sprinkle with chives.