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Author Notes: I was taught this recipe by a friend of mine from France. It's a spin off of the traditional French grated carrot salad (which is what I like to think I was making when I was 6 and the only vegetables I would eat were grated carrot with ranch dressing). It's a wonderfully light and fresh salad to coax you out of a mid-winter roasted/stewed vegetable stupor. Also, it's terribly adaptable to suit individual tastes. And a word to the wise, though the lemon juice helps, celery root turns brown after a bit of sitting in the open air, so if you're aiming to impress visually it's best to make this salad right before serving. If you don't care about looks as much, then it keeps splendidly! —fiveandspice
Serves 4 or so
- 4-5 large carrots, peeled
- 1 medium celeriac, peeled (good luck with that! I always make a mess of mine.)
- 2-3 tablespoons chopped Italian parsley
- 2 lemons, juiced
- 2 teaspoons honey
- 1 pinch sea salt
- 3 tablespoons olive oil
- freshly ground black pepper
- Grate the carrot and the celeriac with a grater or in a food processor (which makes it so much easier!). Whisk together the lemon juice, honey and sea salt, then whisk in the olive oil to emulsify. Toss together the carrot, celeriac, parsley, and dressing. Adjust any of the seasonings to taste.
- Serve, topping each serving with a nice grind of black pepper. C'est magnifique!
- This recipe was entered in the contest for Your Best Carrot Recipe
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A matter of taste.
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A case for cooked fruit.
Off to market.