Carrot Salad – French Classic

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When I was a kid growing up in France, lunchtime at school was a whole different ballgame. Everything about this dinner is complete. For some reason, grated carrots were a staple on every menu.  

As an entree, they were never mixed with any other kinds of greens or vegetables; they were always served separately. Two servings of grated carrot salad every week was a staple in my childhood diet.

The crisp, fresh flavor of this meal has long been a favorite of mine. The key is to shred the carrots to a consistent thickness or coarseness. Quirky, isn't it? But therein lays the key.  

What makes this salad so special?

However, you should not be deceived. Most people don't realize how much work goes into shredding a carrot. It will take an eternity to chew carrots that are grated too finely.  

– 4 large carrots, peeled and cut into 3-inch length – 2 tablespoons lemon juice – 3 tablespoons olive oil – 3 tablespoons finely chopped parsley – a handful of cranberries (optional) – salt – pepper


Push the carrots lengthwise along the teeth of the grater to shred them. Alternatively, you might use the finest shredder attachment for a food processor.   


Rub the shredded carrots with the dressing ingredients: olive oil, lemon juice, parsley, cranberries, salt, and pepper. Adjust the seasoning to taste after tasting the carrots.  

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