No-Cook French Carrot Salad with Honey Vinaigrette ~ 'Salade de Carottes Râpée'

This simplest of salads can be found throughout France from high-end markets like Le Bon Marché to cost-conscious school cafeterias. In order to maximize the sweet flavors, it's important to look for young carrots often sold in bunches with the green tops attached. This basic recipe is adapted from Chef David Lebovitz in collaboration with his French partner Romain who - along with several people reviewing the salad - agree it tastes best when eaten with your fingers!

My Paleo Marin Rating: 4 Persimmons*

Plan Ahead:

Prep time: 30 minutes
Marinate Salad: 2-3 hours

Ingredients:

1 pound (450g) young carrots, washed, tops and bottoms cut off, peeled

For the Dressing:

2 tablespoons extra-virgin olive oil
1 tablespoon (about 1/2 lemon) freshly squeezed lemon juice
1/2 teaspoon kosher or fine sea salt
1/2 teaspoon Dijon mustard, preferably Edmond Fallot Original Dijon Mustard
1/4 teaspoon honey

Optional: 2 tablespoons finely chopped parsley, chives, or tarragon 

Directions:

1. Grate the carrots at a slight angle using a box grater on the largest holes (see video), or with a grater attachment on a stand mixer. If you have the time and patience, cut the carrots horizontally at 1 1/2" and julienne the pieces on a mandolin at the No. 2 setting. The finer the grating, the better the salad. Put the shredded carrots in a large bowl and set aside.

For the Dressing:

2. In a small mixing bowl, whisk together the olive oil, lemon juice, salt, mustard and honey. Taste for personal preference.

To Assemble the Salad:

3. Add the dressing to the grated carrots. Taste for lemon, salt and honey (with clean fingers, of course). I added an additional 1/4 teaspoon of both lemon juice and honey with a sprinkle of salt.The salad will be slightly dry at this point.

4. Optional Ingredients: the traditional salad contains chopped parsley; I preferred it with just the carrots. Other recipes added sultana raisins, toasted pistachios, toasted cumin seeds, sliced radishes, sliced fennel, chopped nuts, shredded beets, arugula for the parsley and red wine vinegar for the lemon juice. Add or substitute any desired items and taste.

5. Let the salad marinate uncovered at room temperature for 2-3 hours, stirring occasionally. The flavors will blend together and the salad will get more moist. Adjust seasonings before serving, if necessary.

Serves 2 generous portions or 3 side salads. Also makes a delicious addition to sandwiches. Refrigerate extra salad.

Salad can be prepared ahead of time and refrigerated overnight; let sit out 2-3 hours before serving. Taste for seasonings.

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Recipe and comments from David Lebovitz' blog here.

*My Paleo Marin Rating between 1-5 Persimmons

I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.