David Lebovitz's Salade de Carrotes Râpées

May 2, 2014
David Lebovitz's Salade de Carrotes Râpées


Serves: 6 to 8 as a side dish

Ingredients

  • 7 large carrots
  • Half a bunch of flat leaf parsley, coarsely chopped
  • 2 lemons, juiced
  • 2 to 3 tablespoons olive oil
  • 1 teaspoon Dijon mustard
  • 1 to 2 teaspoons sugar
  • Salt and pepper to taste
  • 1 avocado, cubed
In This Recipe

Directions

  1. Clean and peel carrots, then grate them finely with a box grater or food processor.
  2. Make a dressing by whisking together the lemon juice, olive oil, Dijon, and sugar with a pinch of salt and pepper. Adjust the seasonings to your taste.
  3. Toss the carrots with the dressing and the parsley. Be careful not to over-dress; as David says, "the carrots should be moistened and glistening, not swimming in dressing."
  4. Garnish with cubed avocado. Serve promptly.

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Salad|Vegetable|Avocado|Carrot|Parsley|Winter|Summer|Fall|Spring|Vegan|Vegetarian|Side

Reviews (1) Questions (0)

1 Review

JohnL August 8, 2014
When you say "grate" I assume you mean it's OK to use the fine shredding disk of a food processor? I ask, because I have a food processor that actually has a grating disk which produces a very different result.