The sweet carrot salad is a tasty, fresh, and light side dish: crunchy and flavorful, it is delicious and perfect for accompanying main dishes based on meat or fish. The recipe comes from the volume “Delicious Vegetables” by Delphine De Montalier to which I have made only a very simple modification: I don’t love peanut oil as a dressing and I replaced it with a good Italian olive oil. We have the best, so why use seed oil? But if you like it and use it to dress, feel free. The sweet carrot salad recipe is very simple to prepare, and the recommendation is to make a good quantity because it will be a hit!
Not to be missed
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 6People
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 10 carrots
- 1 tablespoon sugar level
- 1 lemon (juice)
- 3 tablespoons extra virgin olive oil (or peanut as per the recipe)
- to taste fleur de sel
- to taste pepper
Tools
- 1 Wide-Hole Grater
- 1 Bowl
- 1 Spoon
- 1 Citrus Juicer
- 1 Vegetable Peeler
Steps
Peel the carrots and grate them with a wide-hole grater. Collect them in a bowl, sprinkle with sugar, add the lemon juice and mix. Dress with olive oil, season with salt and pepper, and mix. Taste to check the saltiness level is right to your taste, then cover and let rest for an hour in the cool before serving.
