Growing up in the south of France, carrot salad is everywhere especially in school lunch. Easy to say every french kids from my era had it millions of time. Call me crazy but I miss it…
The secret is julienning the carrots – turning them into fine matchsticks. I used my Japanese mandoline, but you could certainly show off those knife skills of yours and do it by hand. A julienne peeler will do the work nicely too. Or you could even slice the carrots into ribbons using a plain old vegetable peeler. Trust me, it’s worth it.
french-style carrot salad
5 large carrots, julienned
3 T lemon juice
2 T olive oil
large pinch kosher salt
1 large clove garlic, finely minced
Use a julienne peeler, a Japanese mandoline, or get really serious about your knife skills to julienne these carrots. Add them to a bowl, add the remaining ingredients and mix until everything is coated. This salad will last a day or two if you don’t eat it up immediately.