A reader on my blog wrote that her favorite dish in Paris was a simple carrot salad. And I knew just the kind she was talking about. In France, they sell pre-shredded carrots in the grocery store, grated so finely it's like carrot floss. I often see it piled on one side of a salade composée or served in a small dish. Since I'm currently writing this column from France, I thought it was time to create my own.
A simple dressing of walnut oil, olive oil, hot Dijon mustard, and cider vinegar is light, nutty, and a touch spicy. I toss the threads of carrot with the dressing and chopped walnuts (French walnuts are amazing), cover it, and let it wilt slightly in the fridge for at least two hours (overnight is best). Then, I serve it, still crunchy, a touch sweet but also savory, as a slaw with a sandwich or along with a big salade verte. Perfectly simple and healthy and delicious.
About the author: Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way.
- 1 tablespoon strong Dijon mustard
- 2 tablespoons walnut oil
- 2 tablespoon olive oil
- 2 tablespoons cider vinegar
- Salt and pepper
- 1/2 pound shredded carrots
- 6 walnut halves, chopped
In a large bowl, whisk together mustard, walnut oil, olive oil, cider vinegar, salt, and pepper until emulsified. Toss the carrots with the sauce, and top with chopped walnuts. Cover with plastic wrap, and refrigerate for at least two hours before serving.