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.
From Scratch 
Funny you should mention the raisins. Jim thought I was putting them in too,
but it did not call for them. It was an easy salad, but did lack something. I
finally added oil and vinegar and that helped.
The raisins were my first encounter with a grated carrot salad that made an impression on my young mind. I should make a grated carrots with raisins next time. Thanks.
Karen, Glad you are back. You were missed. I think we were spoiled by Dorie’s grated carrot recipe which I liked better than David’s. I love the idea of this salad but will probably fall back to Dorie’s, as I said. I needed to punch up David’s recipe with more honey and mustard. Now I realize why I missed the mustard – it was a major player in Dorie’s grated carrot salad. I hope things are going well with you and your family.
It’s funny. I’ve made this before, but it’s not something I remember to make again. I’m not sure why because I liked this one. Glad you’re back.
Grated carrots, in a salad… a first for me, but it was pleasant, and easy! Glad to have your company again!
Welcome back!! I too am glad to “see” you again! I agree it was a little bland. I added vinegar to it. I did serve it with a bunch of rich Thanksgiving leftovers, so I think the blandness was more okay. 🙂
We like this salad. I’ve made a little more dressing to go with the carrots.
Raisins sounds yummy!