Easy and quick to make, the carrot salad is often forgotten. It is as well an entree as a side dish. For lunch, it can be eaten with a slice of bread and paté.
Ingredients:
- 1 carrot per person
- 1 Dijon mustard (either the plain or the wholegrain)
- Salt, vinegar, olive oil
Method:
Peel and grate the carrots, place in a bowl.
In another bowl, prepare the seasonning. For 2 large carrots, place 1/2 teaspoon of mustard with 1/2 teaspoon of vinaigar at the bottom of the bowl, add 1/2 teaspoon of salt, some ground pepper and 3 tablespoons of oil. Mix well and transfer to the grated carrots. Turn over.
You can add sultanas or sliced almond to this carrot salad, it works really well.
