Carrot Salad

Carrot Salad.jpg

Makes 6 servings. 

Perhaps because carrots are so readily available all year we do not see them very much on menus.  In France carrot salads are iconic dishes. This carrot salad is easy to prepare and goes well with meat, poultry or fish.


  • 1 ¼ pounds carrots, about 8 carrots (See Note)

  • 2 tablespoons natural rice vinegar

  • 6 sprigs tarragon, remove leaves and chop coarsely

  • 3 scallions, including most of the green part, thinly sliced

  • 2 teaspoons honey

  • Kosher salt

  • ¼ cup extra-virgin olive oil

  • 1 cup loosely packed flat leaf parsley, coarsely chopped


  1. Peel the carrots. Grate in a food processor fitted with the medium grating attachment. 

  2. In a large bowl combine the vinegar, tarragon, scallions, honey and ½ teaspoon salt. Slowly add the olive oil.

  3. Add the carrots and the parsley and toss well. Season to taste with vinegar and salt.


If possible look for bunches of medium carrots with the greens still attached.