CAROTTES RÂPÉES (FRENCH GRATED CARROT SALAD)
4 to 6 servings
This salad is ubiquitous in France, perhaps to help balance out all the cheese and wine.
Combine in a medium bowl:
- 1 pound large carrots, grated
- ⅓ cup coarsely chopped flat-leaf parsley
Shake together in a small jar:
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice or white wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon sugar
- ¼ teaspoon salt
Pour the dressing over the carrots and toss.