Carottes Râpées, Ribbon-Style
Original recipe by: Leslie Brenner
My favorite way to make French carrots vinaigrette, a ubiquitous salad known as carottes râpées, is to use a vegetable peeler to shave the carrots into gorgeous ribbons. Best of all, it’s even easier than the way most French home cooks make the dish, using a box grater.
Shaved fine, the carrots become instantly elegant — and they pick up their lemony vinaigrette beautifully. Finish the salad with snipped chives and nigella seeds, and you’ve got something so good you’ll want to make it again next week.
Makes 2 servings.
Ingredients
1/2 pound (225 grams) carrots, peeled
1 1/2 teaspoons lemon juice
1/4 teaspoon salt
1/2 teaspoon Dijon mustard
1 1/2 tablespoons extra virgin olive oil
A few grinds of black pepper
2 teaspoons snipped chives
1/4 teaspoon nigella seeds (optional)
Instructions
Working over a medium bowl, use a vegetable peeler to shave the carrots into ribbons (pretend you’re peeling the ca…