Carrot Salad with Spicy Dijon Mustard and Walnuts
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A reader on my blog wrote that her favorite dish in Paris was a simple carrot salad. And I knew just the kind she was talking about. In France, they sell pre-shredded carrots in the grocery store, grated so fine it is a kind of carrot floss. I often see it piled on one side of a salade composée, or served in a small dish. And I thought, since I am writing this column from France at the moment, it was time to create my own.
A simple dressing of walnut oil, olive oil, hot Dijon mustard, and cider vinegar is light, nutty, and a touch spicy. I toss the threads of carrot with the dressing and chopped walnuts (French walnuts are amazing), cover it, and let it wilt slightly in the fridge for at least two hours. Overnight is best. Then, I serve it, still crunchy, a touch sweet, but also savory, as a slaw with a sandwich, or along with a big salade verte. Perfectly simple and healthy and delicious.
