Adjust your dressing until the salad is seasoned just right.Tad Seaborn for the globe and mail
The name of this fresh and summery dish may not be fancy but the French have had this simple side on the menu since bistros were created and so should you. The key is finely grating the carrots and adjusting your dressing until the salad is seasoned just right. Portable enough for a picnic, you can serve this at a barbecue, with a summer sandwich or as an appetizer for a more formal meal – the punch of colour is always welcome. It really doesn't need more than the carrots and the herbs, so don't make more work for yourself than you need to. Bon appétit!
Ingredients
1/4 cup fresh lemon juice
1/2 cup good olive oil
2-3 teaspoons sugar
Large pinch salt
Fresh pepper to taste
1 large carrot per person
Small handful of fresh chopped parsley
Method
For 3/4 cup dressing whisk till combined: 1/4 cup fresh lemon juice, 1/2 cup good olive oil, 2-3 teaspoons sugar, large pinch salt and fresh pepper to taste. Adjust your seasoning until the sweet, tangy and salty flavours are in balance.
Finely grate your carrots (assume 1 large carrot per person) and then toss with the dressing just before serving (excess dressing can be stored in the fridge and used on other salads).
Add a small handful of fresh chopped parsley. Toss well, making sure the carrots are coated but maintain a light touch.
Sue Riedl