Wednesday, March 28, 2012


The carrot: "à tout âge et à tout tempérament," wrote the gourmet and gourmand Alexandre Dumas about this vegetable, which is second only to the tomato in popularity among the French.

Nary a bonne maman hasn't perfected her own recipe for the traditional salade de carottes rapées. Here's one from a French chef and his mother:

Grated carrot salad
4 large carrots,  finely grated
1/2 cup of walnuts for garnish

Vinaigrette with walnut oil
3 tablespoons walnut oil
3 tablespoons grapeseed oil
2 tablespoons white wine vinegar
1 tablespoon grainy mustard
1/2 teaspoon fleur de sel (surface layer of sea salt cristals delicately skimmed by hand)
freshly ground black pepper

This recipe comes from one of the best and most practical little French cookbooks I know of, A Week on the Water, Fandango & Tango Cuisine Scrapbook. Available for digital or mail-order delivery from the online boutique at

Photo by Marianne Lecron
©2012 P.B. Lecron

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