This salad is one of those that get good a little brewed. Give him a little time and the dressing will soak up the carrots, and the carrot will in turn give the juice.
This is an everyday French salad. It is sold in markets and in supermarkets, it is served in any bistro – in short, this is a basic snack and side dish. It is elegant in French, carrots seasoned according to this recipe are not boring at all.
For 4 servings you will need:
- 500 g carrots
- 1½ tbsp Dijon mustard
- 1 tbsp freshly squeezed lemon juice
- 2½ tbsp olive oil
- 1-2 tsp honey (to taste)
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
- 10-12 sprigs of parsley
- 1 shallot
Peel and chop the carrots with a medium straw – you can grate it on a vegetable cutter or pass through a food processor. It should be something like this:
Peel and chop the shallots as finely as you can.
Finely chop the parsley. Set aside two pinches of parsley for dressing. And mix the bulk with carrots, add chopped shallots. Can now
go to refueling.
Combine Dijon mustard, lemon juice, honey, olive oil, thyme, salt, pepper and a couple of pinches of chopped parsley.
If you use thick honey, there is a good chance that with a simple stirring with a spoon it will not completely dissolve, and this desperately spoils the taste of the salad. So you need to mix the dressing as it should – use a whisk, and even better a shaker for sauces.
Add dressing to vegetables and mix well. Try – You may need to add salt, pepper or add mustard. Keep in mind: after the salad is infused, the taste of dressing will become softer. That is, at the time of this first test it is necessary that the sharpness, salinity and so on. was a little more than you want.
Put fat in the refrigerator for a couple of hours. Stir before serving.