Step by step

Method

4 steps

1. 1

   Peel and coarsely grate 1 lb carrots — a box grater's large holes or the food processor shredding disc both work. You want fluffy shreds, not mushy pulp.

2. 2

   In a large bowl, whisk 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon honey, 3 tablespoons olive oil, ½ teaspoon kosher salt, and ¼ teaspoon black pepper until the dressing looks glossy and emulsified.

3. 3

   Add the grated carrots and toss until every strand is coated. Let the salad stand 15 minutes so the carrots soften and soak up the dressing — they'll go from stiff to pleasantly tender.

4. 4

   Fold in 2 tablespoons chopped parsley, taste, and add a pinch more salt or squeeze of lemon if it needs brightness. Serve cool or at room temp. You want bright, lightly sweet French carrot salad — not dry grated carrots or a watery lemon puddle.