This ubiquitous salad turns up everywhere in France, from school cafeterias to family dinners. At its base, the recipe is simply lightly dressed carrots, but additions are allowed to be paired with finely grated carrots. Fresh squeezed lemon juice makes for a refreshing dressing when mixed with olive oil. A Dijon Vinaigrette also works with this salad. Some use white onions, or omit them all together. I use chopped shallots in place of onions—a special touch one of my favorite French grandmothers taught me.
In a large salad bowl, toss together grated carrots with chopped shallots. In a small bowl, whisk together olive oil and lemon juice. Dress salad, adding a dash of salt and pepper and tossing until carrots are covered with dressing.
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