French Carrot Salad with Lemon-Dijon Vinaigrette
  • Servings: 4
  • Preparation Time: 15
  • 1 pound carrots, peeled (approx. 4-5 carrots)
  • 2 teaspoons Dijon mustard
  • 1 tablespoon freshly squeezed lemon juice, from one lemon
  • 1-1/2 tablespoons vegetable oil
  • 1-1/2 tablespoons extra virgin olive oil
  • 1-2 teaspoons maple syrup (or honey), to taste
  • Heaping 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh carrot tops (or parsley or cilantro)
  • 1 Tbsp chopped onion (or 2 finely sliced green onions)
  • A few nuts of choice or sunflower seeds (optional)
  1. Grate the carrots by hand or in a food processor. Set aside.
  2. In a salad bowl, combine the dijon mustard, lemon juice, maple syrup, vegetable oil, olive oil, salt and pepper. Add the carrots, fresh carrot tops and onions and toss well. Taste and adjust seasoning if necessary. Cover and refrigerate until ready to serve. When serving, add a few nuts or sunflower seeds on top. (optional).
  3. Notes: Depending on the sweetness of the carrots, you may want to add more or less maple syrup. Also, if you make this salad ahead of time, be sure to check the seasoning again before serving as the flavors tend to mellow.
FEATURING: Carrots, onions (or green onions), carrot tops (or parsley or cilantro) A recipe only slightly adapted from Jennifer Segal's recipe: This is a traditional carrot salad you can find at bistros and markets in France.