← Nouns Cooking · French

Ingredients

• 500 g Carrot, peeled and finely grated
• 1 tsp Dijon mustard
• 1 Lemon, juiced
• 3 tbsp olive or sunflower oil
• ½ tsp Sugar (optional)
• 1 handful Parsley, finely chopped
• 2 tbsp Raisins (optional)
• salt and black pepper

Method

1. Grate the carrots on the fine side of a box grater or with the fine grating disc of a food processor; finely grated carrot soaks up the dressing best.
2. In a large bowl, whisk the mustard, lemon juice, a pinch of salt, pepper and the sugar if using, then whisk in the oil until it thickens slightly.
3. Add the carrots, parsley and raisins and toss well. Taste and adjust the lemon and salt.
4. Leave for 10 min so the carrots soften a little in the dressing, then serve. It is best eaten the same day.

Tips

• Swap the parsley for chives or a little chopped tarragon for a change.
• Most Dijon mustard is vegan and gluten-free, but check the label if it matters.

Sources

Written in our own words after cross-checking these recipes:

Pardon Your French David Lebovitz