Salad of Grated Carrot with Vinaigrette ( french dressing) - Parisian Classic

Ingredients

• 500 g Carrots (peeled, medium size)
• 2 tbsp Fresh Parsley (chopped)
• 1 whole Lemon (ripe, juice of half used for dressing)
• 6 tbsp Extra Virgin Olive Oil (high quality, divided between two dressings)
• 1 tbsp Red Wine Vinegar (good quality)
• 1 pinch Salt Flakes (to taste)
• 1 pinch Black Pepper (freshly ground)

Instructions

1. Prepare Lemon‑Olive Oil Dressing

   Juice half a ripe lemon using the hand juicer, discard seeds, and pour the juice into a glass jar. Add a pinch of salt and pepper, shake to dissolve. Add three tablespoons of extra virgin olive oil, reseal and shake vigorously until emulsified.

   Time: PT3M

2. Prepare Vinegar‑Olive Oil Dressing

   In a second glass jar, combine one tablespoon of red wine vinegar with a pinch of salt and pepper. Shake to dissolve, then add two to three tablespoons of olive oil. Shake again until the mixture is well combined.

   Time: PT3M

3. Grate Carrots

   Attach the fine Magix R G2 grating blade to the food processor. Feed peeled carrots through the feed tube, using the safety guard, until all carrots are finely grated. Transfer the grated carrots to a large mixing bowl.

   Time: PT5M

4. Chop Parsley

   Using the same food processor (or a small knife), pulse fresh parsley until coarsely chopped. Set aside for garnish.

   Time: PT2M

5. Dress the Carrots

   Pour the lemon‑olive oil dressing over the grated carrots. Using a fork, gently toss the carrots to coat evenly without crushing them. If desired, use the vinegar dressing for a tangier version.

   Time: PT2M

6. Chill

   Cover the bowl with plastic wrap and refrigerate for about five minutes to let the flavors meld.

   Time: PT5M

   Temperature: 4°C

7. Plate and Garnish

   Scoop a modest portion of dressed carrots onto a serving plate. Finish with a final pinch of salt and pepper, a drizzle of extra olive oil, a squeeze of fresh lemon juice, and a sprinkle of chopped parsley for color.

   Time: PT2M

Nutrition Facts

Calories

120

Protein

1 g

Carbohydrates

12 g

Fat

7 g

Fiber

3 g