Grated Carrot-Beet Salad — Cook the Book Fridays

 

 

There is no cooking involved, except grating the carrots and making a salad dressing. No long work-out session in the kitchen. Felt more like cheating. Don’t get me wrong, I like easy recipes as much as the challenging ones. Who can resist an easy-to-do and a raw salad universally loved by all Frenchmen and women? Sixty millions plus people; they can’t be wrong about this!

Since this David Lebovitz’s recipe takes no time to put together, I let my imagination run wild with the variations. I added the beets making it a carrot-beet salad. Also felt compelled to keep some carrots whole, especially those teeny baby carrots I found in the farmers market. Keeping things wholesome and truthful takes on a whole new meaning amid all the divisiveness around.

David showed an interesting picture in My Paris Kitchen of a French Moulinex grater, called a mouli-julienne. It makes me giggle with delight every time I look at it. It looks like a spacecraft hoovering above the earth, while spitting out shreds of carrot julienne. I like collecting a whole host of cooking gadgets; this device is one of the strangest I’ve come across. I did not use a box grater, a stand mixer or a food processor to grate the carrots. Instead I used a hand julienne peeler by Kuhn Rikon. I managed to get long strands of carrots without much wastage, starting with a long oversized carrot. I was equally successful using the same peeler on cucumbers, green papayas and mangoes. Really neat handy tool.

The dressing is a good old standby, a honey mustard salad dressing using freshly squeezed lemon juice for the acid and olive oil for the fat component. Garnished with some mint and chopped parsley, this salad is light and easy to satisfy, with or without the preponderance of French DNA.

Please visit Cook-the-book-fridays to see the comments and discussions on this recipe from the online group, a community of engaging home cooks, who are working through each and every recipe in David Lebovitz’s My Paris Kitchen. You are welcome to join the group and cook along with us.

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11 Comments

  • Reply
    Emily
    December 2, 2016 at 3:21 am

    I like your interpretation of this week's simple carrot salad…. brought it up a 100 notches!

  • Reply
    Mardi Michels
    December 2, 2016 at 11:39 am

    So pretty! Definitely upped the sophistication factor a notch!

  • Reply
    Nicole
    December 2, 2016 at 12:50 pm

    Kuhn Rikon has the best peelers. I love their Piranha peeler, and will definitely have to appropriate one of their julienne peelers. I had a ton of waste and was frustrated using my mandoline.

  • Reply
    kitchen flavours
    December 2, 2016 at 2:14 pm

    love your combination with beets! I do have the hand juilienne peeler but decided to go with the flow of grated carrots! This is an easy and nice salad!

  • Reply
    flour.ish.en
    December 2, 2016 at 2:23 pm

    Yes, peelers only from Kuhn Rikon. I get new ones when they get brunt. They are the best.

  • Reply
    Nana
    December 2, 2016 at 8:45 pm

    I have to agree with Kitchen flavours, the combination of the carrots and beets is wonderful. It really looks so elegant.

  • Reply
    Mary Hirsch
    December 4, 2016 at 1:10 am

    I don's ever think I've seen a hand julienne peeler. If I've seen it in a store, I obviously didn't know what it was. Since I'm in a large city with many kitchen stores for the next 4 weeks, I think I'll try to pick up this handy little number. Your salad is beautiful. I almost added beets but just ran out of time. Lovely photos.

  • Reply
    lisa brown
    December 4, 2016 at 8:30 pm

    I loved the suggestion for beets, but did not have any. I love your hand peeler and thanks for the amazon side bar – good stoking stuffer!

  • Reply
    flour.ish.en
    December 4, 2016 at 9:40 pm

    Thank you! I prefer this hand peeler over the mandolin. I feel safer and more control with the peeler than pushing a carrot through the cutting blade of the mandolin. Even kids can handle it safely. Moreover, very little carrot is wasted in the process of shredding it.

  • Reply
    Betsy
    December 5, 2016 at 2:19 am

    This simple salad was a winner. You know, I think I have that type of peeler, but I've never used it before. I will be sure to dig it out before the next time I make this salad. Thanks for the tip, Shirley!

  • Reply
    KB from Prof Who Cooks
    December 6, 2016 at 2:33 am

    haha about the mouli-julienne–yes, either a spaceship or some sort of bizarro torture device. 🙂 Nice additions!!

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