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
How to Make It
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.