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.
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.