After taking a month off from Cook the Book Fridays, I am back with a simple, yet classic, salad. According to David Lebovitz, you won’t find this salad in most traditional French cookbooks because it is so commonplace, it’s assumed that everyone knows how to make it.
Grated Carrot Salad is as simple as it gets: grated carrots are tossed with a simple dressing made from olive oil, lemon juice, salt, Dijon mustard, sugar, and herbs (I used parsley).
We thought this salad was only OK. It lacked flavor, or something. Perhaps it was the lemon I used? It wasn’t the freshest… My husband added raisins to his serving and liked it much better. I think it brought back memories of the carrot salad he grew up on.
On the plus side, this salad is easy and can be made ahead. It would be perfect for a potluck or picnic.
If you are interested in trying Grated Carrot Salad for yourself, you can find the recipe on page 123 of My Paris Kitchen. There are also a couple of variations on David Lebovitz’s web site. Here is one: French Grated Carrot Salad.