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–+ servings

Carrot Salad with Vinaigrette

Tammy Circeo
My earliest memories of this salad was at dinner when Mom would serve a soup, then as a second course, carrot salad with cold cuts and cheese and baguette. Such a cozy, casual, perfectly French evening meal.
The beauty is that you can make as much or as little as you want. I always make a lot because it gets better the longer it sits in the fridge. 
5 from 1 vote
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Prep Time 20 minutes
Total Time 20 minutes
Course Appetizer, Salad
Cuisine French
Servings 8 servings

Ingredients
  

  • 2 pounds of carrots about 1 kilogram

VINAIGRETTE:

  • 1 cup 240 mL olive oil 
  • ¼ cup 60 mL red wine vinegar
  • 2 Tablespoons 15 mL Dijon mustard
  • ½ teaspoon 2.5 mL garlic powder
  • salt and pepper to taste

Instructions
 

  • Peel and grate the carrots into a bowl large enough to mix them with the vinaigrette.
  • Mix all the vinaigrette ingredients in a jar and shake vigorously to combine. Pour a little onto the grated carrots, mix, then taste. Add as much vinaigrette to the carrots as suits your tastes and adjust the seasoning.
  • As delicious as it is on its own, it's also wonderful with sandwiches or meats of any kind ... imagine garlic-grilled chicken!
Keyword carrots, grated carrots, vinaigrette
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