Equipment
Ingredients
Vegetables
- 500 g carrots, peeled and trimmed
- 15 g flat-leaf parsley, finely chopped
- 1 garlic, minced or grated
Vinaigrette
- 45 ml peanut oil
- 15 ml red wine vinegar
- 3 g salt
- 1 g black pepper, freshly ground
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 155 kcal
- Protein
- 1 g
- Carbohydrates
- 13 g
- Fat
- 12 g
- Fiber
- 4 g
- Sugar
- 6 g
- Sodium
- 380 mg
- Saturated Fat
- 2 g
- Monounsaturated Fat
- 5 g
- Polyunsaturated Fat
- 4 g
- Potassium
- 431 mg
- Calcium
- 50 mg
- Iron
- 0.7 mg
- Magnesium
- 18 mg
- Phosphorus
- 49 mg
- Zinc
- 0.4 mg
- Vitamin A
- 1060 mcg
- Vitamin C
- 13 mg
- Vitamin E
- 2.6 mg
- Vitamin K
- 79 mcg
- Vitamin B6
- 0.2 mg
- Thiamin
- 0.09 mg
- Riboflavin
- 0.08 mg
- Niacin
- 1.3 mg
- Folate
- 30 mcg
- Water
- 118 g
Sources: USDA FoodData Central
Method
Peel the carrots and remove the ends. Grate them using the medium holes of a box grater or the shredding attachment of a food processor.
In a large mixing bowl, combine the minced garlic, red wine vinegar, salt, and black pepper. Whisk briefly to dissolve the salt.
Slowly stream in the peanut oil while whisking continuously to create an emulsified vinaigrette.
Add the grated carrots and chopped parsley to the bowl with the vinaigrette. Toss vigorously until the carrots are evenly coated.
Let the salad rest in the refrigerator for at least 30 minutes before serving. This allows the carrots to soften slightly and absorb the garlic and vinegar flavors.
Chef's Notes
- Peanut oil (huile d'arachide) is traditional in French salads for its neutral flavor profile, but roasted peanut oil adds a wonderful nutty dimension.
- The resting time (maceration) is scientifically crucial; the salt draws moisture from the carrots, mingling with the oil to create a self-saucing effect.
- For a finer texture similar to French delicatessens, grate half the carrots on the fine setting and half on the medium setting.
Storage
Refrigerator: 4 days — Flavor improves after the first day.
Troubleshooting
Salad tastes too acidic or harsh
Cause: The carrots were not naturally sweet enough to balance the vinegar
Fix: Add a small pinch of sugar or a drop of maple syrup to balance the acidity
Prevention: Taste your raw carrots before starting; if bitter, use a pinch of sugar
Cultural Context
Known as 'Carottes Râpées' in France, this salad is a ubiquity in school lunches, bistros, and charcuteries across the country. It exemplifies the French philosophy of elevating simple, raw ingredients through precise seasoning and texture.
