David Lebovitz's Carrot Salad

August 11, 2014
1 Ratings
  • Serves 6 to 8 as a side dish
What You'll Need
  • 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
  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.

See what other Food52ers are saying.

  • Don Roszel
    Don Roszel
  • Amanda Hesser
    Amanda Hesser
  • Linda
Amanda Hesser

Recipe by: Amanda Hesser

Before starting Food52 with Merrill, I was a food writer and editor at the New York Times. I've written several books, including "Cooking for Mr. Latte" and "The Essential New York Times Cookbook." I played myself in "Julie & Julia" -- hope you didn't blink, or you may have missed the scene! I live in Brooklyn with my husband, Tad, and twins, Walker and Addison.

3 Reviews

Linda May 29, 2017
I love this salad - clean flavors, really allows the sweetness of the freshly grated carrots to shine through. Pre-shredded, bagged carrots will not work with this - freshly grating the carrots are sweeter and make all the difference.
Don R. September 10, 2014
Don't know where I went wrong but this came out pretty boring.
Amanda H. September 10, 2014
I'm sorry you didn't like it that much -- it's a pretty simple salad, just nicely balanced. If you'd like, you could add a different herb like thyme or some ground cumin.