French cooks make a raw grated carrot salad they call carottes rapées, dressed with a sharp vinaigrette, to accompany cold meats. This spiced Moroccan version makes a fine first course. If you have a machine that produces a small julienne, now’s the time to use it. Or, use a vegetable slicer (Benriner type) to cut the carrots into thin lengthwise slices, then julienne with a sharp knife. An ordinary box grater doesn’t work well for this salad—it grates the carrots to too fine a pulp.
Surround the salad with Soft-Center Hard-Cooked Eggs, if you like.