One bite of this parsley-specked carrots salad doused with lemon Dijon vinaigrette and you’ll know why it’s standard fare in every French bistro, and market. The salad is not only a cinch to make but also keeps well.
Set aside in the fridge for a couple of hours to give the carrots a chance to soak up the delicious dressing.
INGREDIENTS Served: 4
450g carrots, peeled and grated
2 teaspoons Dijon mustard
1 tablespoon freshly squeezed lemon juice
1½ tablespoons sunflower oil
1½ tablespoons extra virgin olive oil
1-2 teaspoons honey, to taste
Heaped ¼ teaspoon salt
freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley
2 finely sliced spring onions
METHOD
In a salad bowl, combine the dijon mustard, lemon juice, honey, sunflower oil, olive oil, salt and pepper.
Add the carrots, fresh parsley and the spring onions. Toss well.
Taste and adjust seasoning if necessary.
Cover and refrigerate until ready to serve.
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