Photo: Iain Bagwell; Styling: Heather Chadduck Hillegas
Hands-on Time:
20 Mins
Total Time:
1 Hour 20 Mins
Yield:
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.

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.

Ratings & Reviews

Just ok

daneanp
September 06, 2016
It is a lot of work to julienne 2 pounds of carrots so I used purchased shredded carrots - which are more like matchstick-sized carrots.  The vinaigrette is basic and nobody thought it was special enough to have again.  I honestly think a little sugar in the dressing would've been good and maybe some raisins.  Pretty on the plate though and nice that you can make it up ahead of time.