Café-Style Grated Carrot Salad
Sponsored by KitchenAid®
by Dorie Greenspan, author of Around My French Table
|1||pound carrots, trimmed and peeled|
|2||tablespoons Dijon mustard|
|¼||cup cider vinegar|
|½||cup mild oil, such as grapeseed or canola|
|Salt and freshly ground pepper|
|Currants or raisins, moist and plump (optional)|
|Walnuts, coarsely chopped (optional)|
|Fresh parsley, chopped (optional)|
Grate the carrots by hand, using the large holes of a box grater, or by pushbutton, using the grating blade of a food processor. Either way, if the grating causes the carrots to weep, press them between your palms to rid them of excess liquid before you toss them into a serving bowl.
If you’ve used a processor, make the dressing in it; if not, use a small jar. Put the mustard, honey, vinegar, and oil in the processor or jar, season with salt and pepper, and whir or shake until blended—you’ll have a thick, smooth vinaigrette. (Or whisk the dressing together in a small bowl.)
Toss the carrots with the currants, and nuts, if you’re using them. Just before serving, pour over the dressing, toss well, and adjust the salt and pepper if needed. If you’re using the parsley, add it.
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