Grated carrot salad with lemon dressing
French Cooking Academy · ♥ 2K likes · 75K views · 9 min video
Read about carrots in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 4 whole carrots
- 3 tbsp olive oil
- 1 tbsp red wine vinegar
- 3 tbsp olive oil
- parsley
- salt flakes
- black pepper
- ½ whole lemon
Make the dressing in a glass jar: a little pinch of salt and pepper, then the juice of half a lemon.
Food processor and the jar trick
Close and shake to dissolve the salt in the acid first; seeds will be filtered out.
Lemon and olive oil dressing
Variation: make a vinegar dressing the same way, with a pinch of salt and pepper dissolved in one spoon of red wine vinegar, then about three spoons of olive oil, shaken.
Vinegar dressing
Fit the food processor with the finest grating disc (G2, not the coarse G4) and grate the carrots, pressing down; chop the parsley in the processor too.
Put the carrots in a bowl, add a good portion of the lemon dressing and toss gently to coat most of the carrots, which stops them darkening.
Dressing the carrots
Plate a modest portion; finish with salt and pepper, a drizzle of lemon, a hint of extra olive oil and a light sprinkle of parsley for colour.