Adapted from The Moosewood Cookbook, by Mollie Katzen Jump to Recipe

Grated carrot salad is delicious any time of year. The original recipe uses parsley, I think, which is readily available year-round. Right now it is springtime, and I am pulling up the last of the overwintered carrots. Since the ground is still cool, the carrots are still very sweet, and the chervil is in its prime.

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Carrot Salad with Lemon and Chervil

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This is a simple, tangy salad that is fast to put together and makes a nice alternative to a cooked vegetable side. You can also use it to top rice and bean bowls, green salads, or sandwiches.

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Ingredients

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  • carrots

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• • olive oil (use the good stuff)

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• • lemon

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• • cider vinegar

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• • fresh herbs such as chervil, parsley, and chives

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• • garlic clove

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• • kosher salt and pepper

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Tools

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  • vegetable peeler

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• • knife and cutting board

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• • wire strainer

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• • bowl and whisk

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• • box grater or food processor with grating attachment

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Directions

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This is easy. You’ll mix up your salad dressing, cut up your herbs, peel and grate your carrots, and then put it all together and adjust seasoning.

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Prep Ingredients:

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   1. Peel and then grate your carrots

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1. 1. Chop the herbs finely

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1. 1. Peel the garlic clove, and cut it in half

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Make Salad Dressing:

Fun fact: Garlic contains the emulsifier lecithin. Emulsifiers are chemicals that help stabilize fat and water in mixtures. We put a clove of garlic into the salad dressing to keep it from breaking, not just for flavor. Mustard is also used in this way, but I think it is a little bit too sulfurous for this salad. Other emulsifiers include egg yolk and canola oil. So if you don’t like garlic, you can use some canola oil if you want. I personally hate the taste of canola oil, and love garlic!

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The standard ratio for a vinaigrette dressing is 3 parts oil to 1 part vinigar. I like my dressings very bright, so I start with 1:1, and add more oil until it tastes good to me. Always taste after adding salt, and dip a bit of the vegetable from your salad to taste rather than just using a spoon.

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   1. Squeeze the entire lemon through a strainer into a bowl that is big enough for vigorous whisking.

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1. 1. Add 1 tablespoon of cider vinegar.

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1. 1. Add olive oil to your preferred proportion.

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1. 1. Drop in the garlic clove

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1. 1. Add about a teaspoon of kosher salt and grind in some pepper

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1. 1. Whisk it until it is thoroughly emulsified

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1. 1. Dip a few carrot pieces into the dressing to taste it and adjust seasonings and oil.

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1. 1. Mix your carrots and herbs together in a different bowl, and then slowly add dressing to taste.

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Serve

This salad keeps well in the fridge, so you can make a bunch of it to use in different ways. It makes a good “salad bar” component, it’s great on rice and bean bowls, and we used it as a garnish for our Lemon Chicken Scaloppine.

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Did you try it?

Let us know what you think! We’d love to see pictures and hear about your results.

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