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We bought a large bunch of baby carrots at the farmer’s market last weekend. Not the tiny, whittled down baby carrots that come in a bag, but small carrots that were pulled from the ground just the day before I bought them. They smell like carrots. My entire fridge smells like carrots. Grocery store carrots have never done this – they usually smell like the plastic bag they came in until you wash and peel them.
When carrots smell and taste this fresh, you hardly need much to dress them up into a tasty dish. I chose this recipe because it keeps it simple – and lets the carrot flavor really shine. The recipe mostly relies on lots of sampling to get the flavors correct. Sample away – carrots are good for you :) And mighty tasty this time of year, too.
Grated Carrot Salad
Ingredients
- Seven large carrots
- Half bunch of flat leaf parsley, coarsly chopped
- Juice from two lemons
- 3 teaspoons olive oil
- 1-2 teaspoons of sugar (to taste)
- 1/4 teaspoon Dijon mustard
- salt and pepper to taste
Directions
- Peel and grate the carrots into fine shreds using a hand grater or machine. Mix with chopped parsley.
- Make a dressing by mixing together the lemon juice, olive oil, sugar, mustard, salt and and freshly ground pepper. Adjust seasoning to taste.