Carottes à la Citronette

Carrots in Lemon Vinaigrette

Preparation info
  • Serves


    • Difficulty


    • Ready in

      20 min

Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About


  • 200 grams (7 ounces) carrots, washed and peeled
  • 15 milliliters (1


Prepare your mise en place.

Cut the carrots crosswise into even lengths and neatly trim three sides to make a triangle shape. Using a chef’s knife, thinly slice the carrot pieces lengthwise and then cut the slices into a fine julienne. Place the carrots into a small mixing bowl.

Combine the lemon juice with salt and pepper to taste in a small bowl. Whisking constan