Spring is almost here, and its time to replace those winter soups and hearty stews for more fresh and light alternatives.
Carrotte râpées, or loosely translated, grated carrot salad, is a classic everyday French dish typically served as a starter or l’aperitif.
Its not only delicious but also healthy, definitely one of your 5 (or is it now 10) a day and its very simple to prepare.
I like to serve it with crusty bread but its very versatile and could mixed salad to serve with a main meal or a lunch.
Salade De Carrotte Râpées
Salade De Carrotte Râpées A typically French dish ideal for a light starter or a part of a main.
- 5 Large carrots
- 1 Shallot Finely sliced
- 1 Garlic clove Crushed & minced
- 1 Tsp Dijon mustard
- 1 Lemon Juiced
- 6 Tbsp Olive oil Extra virgin
- 4 Tbsp Red wine vinegar
- Large handful of Parsley Chopped
- Salt & Pepper To taste
Wash & peel carrots and finely grate into a bowl using either a hand or kitchen aid appliance - The finer the carrot is grated the better. Then add the shollot.
In a separate bowl add the mustard, lemon juice, garlic, vinegar and whisk while slowly adding the olive oil - add salt and pepper to your taste.
Add the dressing to the carrots and mix well, then add the parsley.
Refrigerate before serving (over night if possible) as Carrotte Râpées is best served chilled, and this will allow all the flavours to be absorbed making it even more yummy.