Carottes Râpées (Grated Carrots)
One of the most common appetizers at lunch, a side of grated carrots often appears as one of the famous French crudités. Serve as a raw appetizer, or add a poached egg and make it a light lunch.
Hands-on: 5 minutesTotal: 3 hours 5 minutes
- 8 carrots, peeled
- Juice of 1 lemon
- 1 tsp. salt
- 1 tsp. ground black pepper
- 2 Tbsp. olive oil
- 2 Tbsp. fresh cilantro or parsley
- Grate the carrots with a box grater (using the largest holes) or a mandoline slicer. It should make flecks of carrots about 2” long. Place the grated carrots in a large salad bowl.
- Sprinkle the freshly squeezed lemon juice on the grated carrots. Toss well.
- Add a teaspoon of salt and a teaspoon of pepper. Toss well, cover with plastic wrap, and leave in the refrigerator for at least 3 hours. You can eat the salad right away, adding the oil and tossing, but it is tastier when you let the carrots marinate in the lemon.
- Five minutes before serving, add the 2 tablespoons of olive oil and toss well. Add the parsley or cilantro, and toss again.