Salad of Grated Carrot with Vinaigrette ( french dressing) - Parisian Classic
Salad of Grated Carrot with Vinaigrette ( french dressing) - Parisian Classic is a easy French recipe that serves 4. 120 calories per serving. Recipe by French Cooking Academy on YouTube.
Prep: 12 min | Cook: PT0M | Total: 22 min
Cost: $3.70 total, $0.93 per serving
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
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
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
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
Chop Parsley
Using the same food processor (or a small knife), pulse fresh parsley until coarsely chopped. Set aside for garnish.
Time: PT2M
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
Chill
Cover the bowl with plastic wrap and refrigerate for about five minutes to let the flavors meld.
Time: PT5M
Temperature: 4°C
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
Dietary info: Vegetarian, Vegan, Gluten-Free
Ingredient Substitutions
- Instead of Fresh Parsley: Cilantro, Chives
- Instead of Lemon: Lime
- Instead of Extra Virgin Olive Oil: Cold‑pressed avocado oil
- Instead of Red Wine Vinegar: Apple cider vinegar
- Instead of Salt Flakes: Sea salt
- Instead of Black Pepper: White pepper
Equipment Needed
- Food Processor
- Fine Grating Blade (Magix R G2)
- Hand Juicer
- Glass Jar with Lid
- Mixing Bowl
- Fork
- Serving Plate
Critical Steps — Do Not Skip
- Use the fine Magix R G2 grating blade; a coarse blade will give the wrong texture.
- Dissolve salt and pepper in the acidic liquid before adding oil to ensure proper emulsification.
- Toss the carrots gently to avoid oxidation and blackening.
Chef Tips from the Video
- Use chilled carrots for an extra crisp bite.
- A drizzle of high‑quality extra virgin olive oil just before plating adds a luxurious mouthfeel.
- If you prefer a sweeter note, add a tiny pinch of fine sugar to the lemon dressing.
Troubleshooting
Carrots turn dark brown after dressing.
Dress the carrots immediately after grating and keep the mixture refrigerated. Add a bit more lemon juice or vinegar to slow oxidation.
Dressing separates or looks watery.
Make sure the salt is fully dissolved in the acid before adding oil, and shake the jar vigorously to emulsify.
Dressings are too thick.
Add a splash more lemon juice or vinegar, then shake again.
Storage
Refrigerator: Store in an airtight container for up to 2 days. Add a fresh drizzle of dressing before serving.
Freezer: Not recommended; texture will become mushy.
Room temperature: Serve immediately; prolonged exposure will cause carrots to wilt.
Make-Ahead Tips
- Prepare both dressings up to 24 hours in advance and store them in sealed jars.
- Grate carrots no more than a few hours ahead; keep them in a bowl covered with a thin layer of dressing to prevent oxidation.
Frequently Asked Questions
What is the cultural significance and history of Parisian Carrot Râpé in French cuisine?
Carrot Râpé is a classic French starter that dates back to the early 20th century when raw grated vegetables were prized for their freshness and simplicity. It remains a staple in Parisian home cooking, especially in spring and summer when carrots are abundant.
What are the traditional regional variations of carrot râpé in French cuisine?
In Provence, the dressing often includes mustard and herbs de Provence, while in the north of France a simple vinaigrette of lemon and olive oil is preferred. Some regions add a touch of honey for sweetness.
How is carrot râpé traditionally served in France?
It is typically presented as a chilled starter on a small plate, lightly dressed and garnished with fresh parsley. It may be accompanied by a slice of baguette or served alongside other cold appetizers.
During which French celebrations is carrot râpé commonly served?
Carrot râpé appears on family tables during spring festivals, Easter brunches, and as a light starter for summer gatherings because of its fresh, seasonal character.
What makes Parisian carrot râpé special in French cuisine?
Its simplicity showcases the French philosophy of letting high‑quality, fresh ingredients shine. The fine grated texture and bright vinaigrette highlight the natural sweetness of carrots without any cooking.
What are the most common mistakes to avoid when making Parisian carrot râpé?
Using a coarse grating blade, over‑mixing the carrots, and dressing them too early can cause discoloration. Also, failing to dissolve salt in the acid before adding oil leads to a separated dressing.
Why does this recipe use a glass jar to emulsify the dressing instead of a whisk?
Shaking the ingredients in a sealed glass jar creates a rapid, even emulsification with minimal effort, which is ideal for small quantities and preserves the bright flavor of the lemon and vinegar.
Can I make Parisian carrot râpé ahead of time and how should I store it?
Yes, you can prepare the dressings up to a day in advance and keep them refrigerated. Grated carrots should be dressed just before serving or stored in a sealed container with a thin layer of dressing to prevent oxidation.
What texture and appearance should I look for when making carrot râpé?
The carrots should be finely grated, fluffy, and bright orange. After tossing with dressing, they should be lightly coated, glossy, and retain a crisp bite without turning brown.
What does the YouTube channel French Cooking Academy specialize in?
The YouTube channel French Cooking Academy focuses on authentic French home cooking, teaching classic techniques, seasonal recipes, and the cultural stories behind traditional dishes.
How does the YouTube channel French Cooking Academy's approach to French cooking differ from other French cooking channels?
French Cooking Academy emphasizes simplicity and ingredient integrity, often using minimal equipment and highlighting everyday French staples, whereas many other channels may focus on elaborate plating or modern twists.
What other French recipes is the YouTube channel French Cooking Academy known for?
The channel is well‑known for tutorials on classic French soups like soupe à l’oignon, rustic stews such as boeuf bourguignon, and pastry basics like pâte à choux and tarte Tatin.
Last updated: September 1, 2026
