One of my favorite additions to my cookbook collection in 2014 is David Leibovitz’s My Paris Kitchen.  It is on my headboard for bedtime reading, and I am almost finished reading it from start to finish.  Each recipe is one to two pages and is enhanced with a story.  So far, I have only prepared this carrot salad, but I will definitely be making many more recipes from this book. . .  Shakshuka, buckwheat crepes with ham, cheese and egg, French lentil salad with goat cheese and walnuts. . .where shall I begin?

According to Leibovitz, everyone of French ancestry has the knowledge to make grated carrot salad in their DNA; recipes can vary from person to person, because there is no one recipe that everyone uses.  We enjoy Leibovitz’s take on this French classic.  My husband added tart dried cherries & pine nuts to the carrot salad one night and it tasted great;  I highly recommend it!  The dried fruit adds a lovely sweet counterpoint to the tart dressing, and the pine nuts are a little earthy. . .a great combination.  It’s a bright & pretty salad that is quick to make & lasts for a few days in the refrigerator.  If you have an abundance of carrots, it’s a fast way to use them up quickly.  Give it a try & see what you think.

Grated Carrot Salad
from David Leibovitz’s My Paris Kitchen

2 lbs  {900 gm} carrots, scrubbed and peeled

1/4 cup extra virgin olive oil

2 tbsp freshly squeezed lemon juice from 1 lemon

1 tsp sea salt or kosher salt

1 tsp Dijon mustard

1/2 tsp granulated sugar or honey

3 tbsp minced fresh Italian parsley, chervil or chives

Grate the carrots on the large holes of a box grater, or in a food processor fitted with a large shredding disk.

In a large bowl, whisk together oil, lemon juice, salt, mustard and sugar or honey.  Toss the grated carrots & the fresh herbs in the dressing.  Serve on plates garnished with additional fresh herbs.

Serves 6

Notes:

• Meyer lemon juice works great here, if you have one.

 

 

Grated Carrot Salad with Cherries & Pine Nuts
slightly adapted from David Leibovitz’s My Paris Kitchen

2 lbs  {900 gm} carrots, scrubbed and peeled

1/4 cup extra virgin olive oil

2 tbsp freshly squeezed lemon juice from 1 lemon

1 tsp sea salt or kosher salt

1 tsp Dijon mustard

1/2 tsp granulated sugar or honey

dried tart cherries, as many as you’d like

pine nuts, as many as you’d like

Grate the carrots on the large holes of a box grater, or in a food processor fitted with a large shredding disk.

In a large bowl, whisk together oil, lemon juice, salt, mustard and sugar or honey.  Toss the grated carrots, cherries and pine nuts in the dressing.

Serves 6

Notes:

• Raisins are great here, if that’s what you have.
• Another nut can stand in for pine nuts, if you prefer.

 

Bon appetit!

Mele Kalikimaka & Hau’ole Makahiki Hou!