Dorie Greenspan's French Carrot Salad
Dorie Greenspan’s My French Table offers this splendid recipe for a carrot salad.
- 1 lb. carrots peeled and trimmed
- 2 Tbs. Dijon mustard
- 1 Tbs. honey
- 1/4 cup cider vinegar
- 1/2 cup mild oil such as canola
- Salt and freshly ground pepper
- Handful of dried cranberries/and or raisins
- Walnuts or pecans coarsely chopped, optional
- Fresh parsley chopped, optional
- Grate the carrots by hand, using the large holes of a box grater, or by pushbutton, using the grating blade of a food processor. Either way, if the grating causes the carrots to weep, press them between your palms to rid them of excess liquid before you toss them into a serving bowl.
- If you’ve used a processor, make the dressing in it; if not, use a small jar. Put the mustard, honey, vinegar, and oil in the processor or jar, season with salt and pepper, and whir or shake until blended—you’ll have a thick, smooth vinaigrette. (Or whisk the dressing together in a small bowl.)
- Toss carrots with the currants, and nuts, if you’re using them. Just before serving, pour over the dressing, toss well, and adjust the salt and pepper if needed. Add parsley, if desired. (Recipe slightly adapted from Dorie Greenspan’s My French Table.)