Carrot salad is on the top of my list for nostalgic food. In those long- ago- by- gone days fresh produce simply wasn’t available in the bitter winters of Northern Saskatchewan. However, hiding away in our dark root cellar in boxes of sand were carrots and parsnips from our garden. We ate carrot salad, liberally sprinkled with raisins, almost every day during the winter months.
It’s late November and these outrageously orange and deliciously sweet carrots were pulled from my garden. I will continue to harvest carrots from our winter garden until we get a killing frost. I added a few tender parsnips to my basket because they were growing next to the carrots and called my name.
This minimalist French recipe for carottes ràpées is a sophisticated version of the old fashioned carrot salad. It’s one you can vary every time you whip it up. You take some grated carrots. Organic carrots are a must but from there the variations are endless. Then a couple of generous handfuls of various herbs, add a few nuts or seeds, and lavish it with different oils and vinegar.
The deep orange coloured grated carrot salad combined with a sandwich or even a perfectly boiled egg makes a lovely lunch.
The recipe is in MRS BUTTERFINGERS kitchen.