French carrot salad

Salade de carottes is one of those everyday French staples you'll find on tables across the country - simple, familiar and quietly iconic. It's so common, it's sold ready-made in supermarkets and rarely seen in restaurants, but it's exactly the kind of dish French people actually eat. Fresh and easy, it's a reminder great French food doesn't have to be complicated.

Credit: Jiwon Kim

• serves

  4

• prep

  10 minutes

• difficulty

  Easy

Series. Cooking. Rated PG.

Stream free On Demand

The Cook Up with Adam Liaw

series • CookingPG

Ingredients

• 2 tbsp raisins
• 1 tsp Dijon mustard
• ½ lemon, juiced
• A dash of honey
• 2 tbsp extra virgin olive oil
• 3 carrots
• Salt and black pepper
• 1 tbsp finely chopped curly parsley
• Chervil sprigs, good-quality sliced ham, sliced French cheese, cornichons, sliced saucisson sec, toasted baguette, walnuts, to serve

Standing time: 5 minutes.

Instructions

1. For the salad, cover the raisins in a heatproof medium bowl with boiling water to rehydrate for 5 minutes. Combine the mustard, lemon juice and honey in a second large bowl and whisk well to combine. Add the olive oil and whisk to a vinaigrette.
2. Peel the carrots using a julienne peeler and add to the dressing. Season well with salt and pepper and stir the parsley through. Transfer to a serving plate, garnish with a few sprigs of chervil and serve with some ham, cheese and other cold cuts, baguette and a few walnuts and serve.

Want more from The Cook Up? Stream all the seasons here and for free at SBS On Demand.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.