That French bistro fave carrot salad can easily be made at home. Fast, fresh and healthy this carrot salad is a must for a light lunch or dinner side.
Yep, you can find a light little carrot salad on the menus of lots of French bistros in Paris. That’s where I first fell in love with this salad. The thing about it is it’s just so simple, yet the flavors in it are huge.
I suppose a lot of the flavor from the carrots is a bit surprising. Most of the time carrots are cooked to death or are treated as an afterthought in most dishes. Here, the carrot is front and center. It’s a bit of a shock to the taste buds. Carrots are actually quite delicious! They’re crunchy and sweet and have a very distinct flavor. This carrot salad just brings all of that out and puts it right in front of you. You just can’t miss it.
One of the other things that I love about this salad is that it’s so incredibly easy to make. The fanciest ingredient in this recipe is the half shallot you need for the dressing. I’ve made my carrot salad a bit different from the French bistro recipe that calls for carrots and parsley in a light vinaigrette. I added golden raisins and walnuts to my salad. But you could leave those out and use parsley instead if you’d like.
The other thing that’s so great about this carrot salad is that it’s really good for you. Carrots are full of beta carotene, which is converted to vitamin A in the body (which is an anti-oxidant and immune system enhancer), they’re also loaded with vitamin K, potassium and B6. And let’s not forget that carrots are low in calories too.
Bust out the grater and start grating some carrots. You’re going to want to make this light and tangy carrot salad as the weather starts to warm up and you’re looking for lighter things to eat.
- 1 pound carrots, peeled and grated on the wide slot side of a box grater
- ¼ cup golden raisins
- ¼ cup chopped walnuts
- For the Dressing
- 1 teaspoon grainy mustard
- ⅛ teaspoon honey
- ½ shallot, finely diced
- 2 tablespoons lemon juice
- 2 tablespoons extra virgin olive oil
- kosher salt
- freshly ground pepper
- In a large bowl, combine carrots with the raisins and walnuts.
- For the Dressing
- In a small bowl add the mustard, honey, shallot, lemon juice and olive oil. Give the dressing a good mix and taste it. Add salt and pepper to taste.
- Re-mix the salad dressing then pour it over the carrot mixture.
- Stir to thoroughly combine the dressing in with the carrots.
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