Indulge in the refreshing flavors of a classic French Carrot Salad. This recipe features crisp and colorful carrots, tossed in a zesty vinaigrette and fresh herbs.
Mix 3 tablespoons of olive oil, lemon juice, sugar, and mustard in a small bowl.
PREP CARROTS:
Wash, peel, and finely grate the carrots. Place the grated carrots in a large bowl.
TOAST NUTS:
Add the pine nuts to a saucepan with 1 tablespoon of olive oil over low heat.
Cook them for about 5 minutes or until lightly browned and fragrant.
MIX SALAD:
Add the pine nuts and parsley to the shredded carrots.
Pour the dressing over the carrots and mix to combine.
CHILL AND SERVE:
Chill for at least 1 hour.
Serve cold.
Notes
Don’t leave the stove when toasting the pine nuts. They burn easily, so keep an eye on them while cooking.
Don’t skip chilling the salad. This will make the flavors pop much more.
For a hint of sweetness, you can add in some raisins.
Make sure to grate the carrots finely. If they are grated too big, then the texture will not come out right. Use a julienne peeler, the large holes of a box grater, or the gratings setting on a food processor to get the best texture.
Give the carrots a taste before adding the dressing. If they are very sweet, you may want to use less sugar in the dressing.