Carottes Râpées

Before You Start

Coarse grate only. Fine grating gives you sludge.

Lemon, not vinegar.

Dress at the last minute.

Making Carottes Râpées

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1. Grate the carrots on the coarse side of a box grater. Long shreds, not fine ones.

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2. Whisk the lemon juice with the mustard, sugar, salt and pepper until the sugar dissolves.

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3. Add both oils in a stream, whisking, to a loose emulsion.

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4. Put the grated carrot in a bowl with the shallot and parsley.

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5. Pour over the dressing and turn everything with your hands rather than a spoon, so the shreds separate without bruising.

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6. Taste — it should be sharper than seems right, because the carrot sweetens as it sits.

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7. Serve within the hour.

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Leftovers, Reheating and Keeping

Refrigerated for 2 days but it waters down. Grate ahead and dress at the table.

Serving Carottes Râpées

• Charcuterie
• Baguette
• Céleri rémoulade

The Numbers per Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.