Grated Carrots with Parsley and Lemon


Grated Carrots with Parsley and Lemon

Grated Carrots with Parsley and Lemon
Grated Carrots with Parsley and Lemon

Served alone, this salad would be a little austere, but when served with other crudité salads, its lovely note of sweetness is welcome. You might assume that almost nothing could be easier than grating a carrot, but it actually requires considerable finesse. If you grate carrots too thickly, they will be hard and monotonous to chew. If you grate them too fine, they will be mushy.


– 2 large or 4 medium carrots, peeled and cut into 3-inch lengths.

– 2 tablespoons fresh lemon juice.

– 5 tablespoons canola oil, pure olive oil, or extra virgin olive oil.

– 2 tablespoons finely chopped fresh parsley, chopped at the last minute.

– Salt.

– White pepper.

– Small pinch of sugar, optional.


Step 1:
Grate the carrots by pushing them lengthwise along the fine grater teeth of a box grater, or use the finest grater attachment on a food processor.

Step 2:
In a bowl, toss the grated carrots with the lemon juice, oil, parsley, salt, and a few grinds of white pepper. Taste the carrots and toss them with the sugar if they need to be sweeter.

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