Grated Carrot Salad with Mustard Vinaigrette

By corlear

Carottes Rapees, Sauce Moutarde

More often than not harvest lunches start wtih salads such as the one that follows. If you double the quantities, the recipe will serve about 10 people.

Ingredients

• For the vinaigrette:
• 3 or 4 medium carrots
• 1 tablespoon chopped fresh parsley
• 1 tablespoon Dijon mustard
• 4 tablespoons of groundnut or sunflower oil
• 1 teaspoon red or white wine vinegar
• salt
• black pepper

Details

Servings 4

Preparation

Step 1

Wash, peel and grate the carrots coarsely. Wash, dry and chop the parsley.

The vinaigrette is made rather like a mayonnaise (in fact it is sometimes called a false mayonnaise). Put the tablespoon of mustard in a small bowl. Slowly, drop by drop at first, add the oil, stirring all the the time to incorporate it. It can easily separate so be cautious. (Despite this it will only take about 5 minutes to make.) Add the vinegar, a pinch of salt and black pepper.

Optional: a teaspoon of boiling water can be added at the end ot stabilize the sauce.

Just before serving, mix carrots, parsley and sauce together.