Carottes râpées, because it sounds so much better than “grated carrots”and also because I first remember eating carottes râpées when in France. Nothing fancy about this bistro staple that provides a sturdy side salad with many lives: as filling for sandwiches and topping for hummus. It can also be made fancy with the addition of some crisp apple and crispy pepitas for a garnish. Also, it plays well with different slaw mixtures: kale, broccoli, beet, fennel, to name a few. Throw it into a rice or grain bowl and top with a sliced hard-boiled egg and call it lunch. The secret is in the vinaigrette which needs to pack a punch for the uncooked carrots.

Ingredients

  • Carrots, the more colourful the prettier
  • Vinaigrette:
    • 2-3 cloves of garlic crushed
    • Tbs or more of grainy Dijon mustard
    • Tsp of Montreal Steak spice, or more to taste
    • Pinch of sugar
    • 1/4-1/3 cup apple cider or red wine vinegar
    • 2/3-3/4 cup of olive oil
    • Tbs of water

Guidelines

  • Scrub your carrots (or peel if that’s your thing)
  • Chop the ends off and feed into the grating blade of your food processor or use a hand grater
  • Make the vinaigrette in the bottom of your serving bowl and whisk until it is thoroughly combined. Taste and adjust seasoning as required
  • Add the carrots and mix well
  • Adjust the seasoning as required
  • Serve carrots on a bed of lettuce or greens