Grated carrots from the charcuterie (Carottes râpées du charcutier) from Tasting Paris: 100 Recipes to Eat Like a Local (page 58) by Clotilde Dusoulier

  • neutral oil of your choice
  • carrots
  • Show all ingredients...

  • EYB Comments

    Can substitute red wine vinegar for sherry vinegar. See recipe for neutral oil suggestions and for variations.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute red wine vinegar for sherry vinegar. See recipe for neutral oil suggestions and for variations.

  • Boffcat on August 15, 2018

    I thought that the basic recipe might be too plain, but was pleasantly surprised. My only adjustment to the core recipe was using 1tbsp of coconut oil and 2tbsp rapeseed oil in place of the specified "3tbsps neutral oil" (as it was the closest I could come with what I had to hand), and it made for a compulsively moreish dressing. I also replaced some of the carrot with grated apple, as suggested in one of the recipe variations, but the apple wasn't really discernible so I wouldn't bother again.

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