This classic French carrot salad is the kind of recipe you'll memorize after making it a few times. And, since it requires so few ingredients and works well as a side for so many kinds of dishes — roast chicken, pan-seared salmon — it's a dish you'll turn to again and again.
1/4cupDijon Mustard(used Old Fashioned style or the smooth style)
3tablespoonsextra-virgin olive oil
1/3cupfinely chopped fresh flat-leaf Italian parsleyor chives or tarragon or chervil (or a combination of all)
3tablespoonsfreshly squeezed lemon juice
zest1lemonor orange
kosher salt
Freshly ground black pepper
Instructions
Grate The Carrots: Fit a food processor with the grating blade. With the processor running, feed carrots down the tube to grate them. (Use the hopper to push carrots through.) Alternatively, grate carrots on the large holes of a box grater. (You should have about 6 cups.)
Make The Carrot Salad: Place the carrots in a large nonreactive bowl and add the olive oil, mustard, lemon or orange juice, lemon or orange zest, herbs, and a pinch of salt. Mix together until the carrots are well coated. Season well with freshly ground black pepper. Let marinate at room temperature for 15 minutes and serve.(Salad can be made up to 2 days in advance. Store refrigerated in an airtight container until ready to use.)