Rachel
Member
Apparently, grated carrot salad is one of those ubiquitous dishes that just about everyone in France eats. Hmmmmmm...
French school children start off eating it at a young age, It's in regular rotation at school cafeterias.
"If I had to compile a list of the top five National Dishes of France, right up there would be salade de carottes râpées, or grated carrot salad. It’s everywhere. You’ll find it on many café and bistro menus, Charcuteries sell it by the kilo, and even supermarkets sell it packed up in rectangular containers, ready to go, which office workers and others enjoy for a quick lunch.."
- cookbook author and pastry chef David Lebovitz
"When I first went to Paris, carottes râpées, or grated carrot salad, was served at the least expensive student cafés and offered at the priciest take-out shops. Decades later, you can still find the salad just about everywhere."
- cookbook author Dorie Greenspan, Around My French Table
The are a gajillion different versions, but the main components are usually grated carrots, lemon juice or vinegar, salt, a little sugar or honey, olive oil, and a bit of parsley.
Here is David Lebovitz's recipe: French Grated Carrot Salad
I make this fairly often swapping out the olive oil with MCT oil (not coconut because it hardens in the fridge). And I use half lemon juice/half vinegar instead of straight lemon juice.
This makes 4-5 days worth of carrot salad for one.
French school children start off eating it at a young age, It's in regular rotation at school cafeterias.
"If I had to compile a list of the top five National Dishes of France, right up there would be salade de carottes râpées, or grated carrot salad. It’s everywhere. You’ll find it on many café and bistro menus, Charcuteries sell it by the kilo, and even supermarkets sell it packed up in rectangular containers, ready to go, which office workers and others enjoy for a quick lunch.."
- cookbook author and pastry chef David Lebovitz
"When I first went to Paris, carottes râpées, or grated carrot salad, was served at the least expensive student cafés and offered at the priciest take-out shops. Decades later, you can still find the salad just about everywhere."
- cookbook author Dorie Greenspan, Around My French Table
The are a gajillion different versions, but the main components are usually grated carrots, lemon juice or vinegar, salt, a little sugar or honey, olive oil, and a bit of parsley.
Here is David Lebovitz's recipe: French Grated Carrot Salad
I make this fairly often swapping out the olive oil with MCT oil (not coconut because it hardens in the fridge). And I use half lemon juice/half vinegar instead of straight lemon juice.
This makes 4-5 days worth of carrot salad for one.