First thing to do is to prepare the dressing directly in the serving bowl, so that the carrots can be stirred in the bowl as soon as they are grated.
1tbsp Dijon mustard, 2 tbsp wine vinegar, juice of one lemon, 4 tbsp olive oil, one clove garlic crushed or two, salt and pepper.
Grate eight peeled carrots in a food processor or with a mandoline or a vegetable grater. Transfer into the serving bowl immediately, stir well, sprinkle with Thyme. If thyme is too strong for you, try some chives.
You have a refreshing Provence “crudité”. You may add small olives “niçoises”, finely sliced red pepper for color. Absolutely no raisins, no mayo, no sugar! Refrigerate one hour. Add freshly ground pepper, 3 twists on your Peugeot pepper grinder or more….
Tip: large juicy carrots are best
PS: Another crudité is red cabbage salad, made exactly the same way, the night before. one half cabbage will make lots. No add-ons recommended, Serve cold.
I always use Maille’s Dijon prepared mustard, it is so good. Que Maille qui m’aille!
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Yum good, both carrot and red cabbage, we gagged on the olives and will use kalamata next time…and i haven’t any thyme, so i’ll wait until i get some at freshlife for next time. Lovely quick and very pretty with textures to look at. I accidentally chopped the first batch of carrots, and so, made vegetarian ‘tuna’ salad by tossing a can of chick peas into the chopper, adding seasonings and mayo(or soyanaisse if you do not eat eggs). MMM now i have lunch for .65 to feed 4 too!
*So glad you are enjoying the summer crudits. Dry thyme is available anywhere and a nice addition to a lot of recipes. It is also very healthy. Of course, if you can grow it fresh, it is the best! *
The thyme wrecks that salad, it is much better without!
That’s what my son says every time, I think a little sprinkle of Fresh Thyme leaves brings out the flavor, but feel free to leave it out, it is a matter of taste.