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Salad of Grated Carrot with Vinaigrette ( french dressing) - Parisian Classic
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- Опубліковано 12 сер 2024
- Join my online French cooking classes 👨🍳: learn.thefrenchcookingacademy... Grated carrots in Lemon dressing -French classic dish - step step video recipe.
The famous French grated carrots starter is one of the oldest and most classic dish still being served in some parisian bistro. In this video recipe we look at how to make French grated carrots in a lemon vinaigrette dressing. Carrots are one of my favorite raw food product its fresh, sweet and juicy and full of vitamins.
Ingredients used in this video:
4 carrots
A small bunch of fresh parsley (chopped finely)
French dressings:
Lemon dressing:
Juice of half a lemon
3 table of oil
salt and pepper
Vinegar dressing:
1 table spoon of vinegar
3 table spoon of olive oil
salt and pepper
cookware I used:
peeler: amzn.to/266YgGj
Lemon reamer: amzn.to/1tzLZg2
preparation bowl: amzn.to/1W2TZAM
I love how you said "we aren't going to die" over the lemon remnants. I think lots of people forget you are cooking for you and your family not at a restaurant.
Even when I'm cooking for myself I like to use "best practices." Whether using a citrus reamer (which I don't do anymore, but used to) or a lemon squeezer, if I see any seeds in the juice I pour it through a small sieve before using it. One nice thing about most lemon squeezers is that the openings one the bottom are small enough to catch most seeds. Also, squeezers will extract up to 30% more juice than reamers. I use this one: i.ytimg.com/vi/c8DvnAx7FQ4/maxresdefault.jpg (Just be sure to put a lemon or lime into a squeezer with the cut side down. Many people put it in cut side up, so the curve of the fruit matches the curve of the bowl, but that's wrong.)
I made this for my family tonight and they loved it! Thank you so much. Please share other traditional French dishes that are easy to prepare, as I am a working mom!!!
HI Seb. what a wonderful thing to hear that you made the recipe. I will definitely keep that in mind for other recipe. simple and delicious. :o)
My grandmother used to make this, but she preferred to whip the lemon with a little bit of sugar first. She was from a French family (Zoëga).
I love the simple, yet awesome dishes that the french are so good at. Here in America, the focus seems to be on expensive ingredients and super fancy preparations. The French know cooking...
The ingredients in France are also much higher quality and significantly more flavorful, so the simplest recipes taste amazing over there compared to when you prepare them in America (unless you have access to high-quality produce).
What? You sure about American food? Wack
@David K, You are wrong.
The French know how to take simple ingredients to higher culinary heights. French food is fancy and well prepared through the celebration of each ingredient, unlike cheap sugar seasoned and overly salted American food. There is nothing fancy about American food and the ingredients are usually poor quality due to extensive processing and mass production. Most European-American recipes are usually a corruption and vulgarization of authentic European dishes. For example, they took the scone and turned it into a 'biscuit', then made tarts and called them pies, and named the custard, pudding, after which they totally changed the lasagna recipe by eliminating the bechamel sauce. American cookery is unrefined and lacks culinary depth.
I love going back to these basic recipes and giving them a try. Simple and tasty 😊
I love this dish. I also combine with celery root and do the same thing.
I like to use lime juice, parsley and just salt and pepper for my vinaigrette. So nice and refreshing to eat in summer!
Hello from New Zealand. I made this for dinner tonight, so yummy! Thank you for the recipe.
Another WOW video on a simple salad/starter - I have visitors arriving from overseas this week - this is a must on my menus - thank you
Thanks Patricia. its a simple dish but still a classic.
I made this today with the lemon dressing; it's fantastic.
my favourite too when i need something fresh and healthy
I had this in Normandy this past week and it was delicious, one of the things that I will definitely be making at home.
I do love a good grateful carrot. Especially with a pinch of celery seed in the dressing.
This simple dish is somehow.....genius! How delicious! Making this tomorrow. Thanks, Chef!
its a simple dish but I love it too. perfect when you feel like something fresh, quick and easy to make.
This is a wonderful salad, year around.
It’s look very delicious food recipe and mouthwatering 😍
Delicious and simple!
love those grated carrots . really healthy option when looking for light bite
Garlic is the secret indegrient of haute cuisine carrot salad. You won't taste the garlic, but it enhances the taste composition greatly.
My grandmother every Sunday made grated carrots mixed with pineapple and mixed it into orange jello and it was called sunshine salad. She cut squares of it and placed it on a plate on top of a lettuce leaf.it got me to eat my raw carrots. That shredded carrot is also good mixed into a cake with cream cheese frosting.
lovely raw carrot salad.
Love your videos ❤
In the American south we would add mayonnaise, sugar, and raisins. Looks delicious! Thank you.
Great!
The 2mm very fine blade is so critical! It doubles the surface area and really allows the carrots to pick up all that flavor. Perfect light summer dish.
Yes, but where so I find one like that?
@@GlorytotheOnetrueGod It is an optional disk you can order from the company who made your food processor.
Ohh thank you!
HI Grace thanks for watching that video. its a great little starter. and its easy to make
so good and fresh. I've been making it almost every day since you showed this.
Pas mal. Ça semblance delicieus
We love it in Poland. One option for the dressing we make is with a bit of honey and Mayo and throw in some raisins
Thank you! I love recipes from Europe to make in the US. Is there a favorite variety of carrot(s) that you like to use for this? Or think that would be best for this dish?
I’m making this today to take to a wedding.
LOVE,LOVE,LOVE your channel!
Thanks Heaps :o)
Say you are having this for lunch would you put the dressing on at lunch time or before work so it can sit for a few hours?
Oh my. How lovely. How simple...yet so amazing. Shame Paris is no longer Paris. For real France go to Provence. Les baux is the real deal. It’s still 100% French.
When do you improve Runcorn Cheshire
What food processor did you use?
Thank you for sharing your recipes. I do have one request though, you mention the recipe names in French during your instructions. Could you please write that French name in the description bar, as well as the English equivalent? I would love to learn the French names of your dishes.
The full name for this one would be "Salade de carottes râpées," which in English would be "Salad of grated carrots," more commonly translated as "Grated carrot salad."
Thanks I will change that 🙂
the intro melody sounds like "Friday, I'm in Love", what was it?
HI there, its just some music from my editing software dunno what it is its called SPIN.
Bonjour, je pensais présenter la recette de la tartine beurrée. Mais j'hésite car j'ai peu d'expérience en cuisine.
Pourrais-tu la faire?
Why u havent use the vinegar u prepared?
Can u use
Thank you so much for the recipe...just wondering what do you do with the other vinegar dressing? I am confused. be well.
this were just example on how to do various classic dressing using that jar. for this example I used the lemon dressing but you can use the vinegar one if you prefer.
Hi Chef, just found your great channel! Please offer more crudite recipes, I love bistro food, and the little fishes you use for your muse en place.Merci
Hi again I was actually looking at a recipe from lyon using those little fish I need to source them here in Australia.
Chef, I meant the cute dishes not fishes. :)
LOl
And mise on place. But muse on place kind of works. :)
what if you don't have a food processor? can you grate by hand with a grating board?
well then you have to grate by hand with a hand grater or mandoline but it’s not fun that’s for sure 😬
@@FrenchCookingAcademy A mandoline can do a good julienne, but is not really designed to make something as fine as needed for grated carrots. A box grater would be a better choice.
the food processor was brought to the home cook in the 1970's. How do you think people grated carrots before then ???????????
Thank you for this recipe. Could I ask how long one can leave the rappe in the fridge for before serving? I am hoping that 24 hours will be ok?
you can keep the grated carrot in the fridge for 24 hours but you will have to stir throug a little vinegar or lemon juice to avoid them oxidising (getting a dark color) ideally they are best freshly grated
Thank you very much
What about La Celeri Remoulade......
Hi! what meat do you recommend with this starter?
HI Sergiu if you were to serve meat with grated carrot it would be on the side as other small starters and you will typically have pate and cured meats and gherkins on the table. but usually its starter you don't serve with meat
The French Cooking Academy thanks for your reply. As I keep looking at your recipes I get the confidence that tasty food is at my reach
What can I substitute for red wine vinegar?
lemon - citron en Français
Carottes Râpées is the French name of the dish.
What is the name of this dish in French? His accent is rather thick and I could not quite catch the name of the dish.
it is called carotte râpé
@@FrenchCookingAcademy Thank you.
je comprend rien parles français bordel