Salade de Carottes Rapes

Name: Salade de Carottes Rapes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 5
Cuisine: Global
Ingredients: 10 carrots, peeled and shredded; 2 Tbsps Dijon mustard; 2 Tbsps olive oil; 1 teaspoon salt and pepper to taste

If you want to add more gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipes to your recipe box, Salade de Carottes Rapes might be a recipe you should try. One serving contains 103 calories, 1g of protein, and 6g of fat. For 34 cents per serving, you get a hor d'oeuvre that serves 5. If you have salt and pepper, dijon mustard, olive oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes. If you like this recipe, you might also like recipes such as Root Vegetable Râpés, Carottes Râpées, and Carottes et Betteraves Râpées Recette.

Instructions

In a medium bowl, whisk together the mustard, olive oil, salt and pepper.

Ingredients you will need

Salt And Pepper

Olive Oil

Mustard

Equipment you will use

Whisk

Bowl

Add the shredded carrots, and mix until coated. Refrigerate for at least 2 hours before serving.

Ingredients you will need

Carrot

Equipment

Whisk

Bowl

Ingredients

Servings:

carrots, peeled and shredded 2Tbsps

Dijon mustard 2Tbsps

olive oil 1teaspoon

salt and pepper to taste

Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner

Chardonnay, Sauvignon Blanc, and Gruener Veltliner are great choices for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. The Maison de la Villette Chardonnay with a 5 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.

Maison de la Villette Chardonnay

Lovely golden color with a subtle nose of white flowers and citrus. A refreshing and complex white wine with lemon pie, fresh banana and pear scents followed by roasted hints of praline, vanilla and candied chestnuts. Perfect served on its own as an aperitif or with seafood, grilled fishes and salads.10 to 12 day fermentation with both French and American oak is followed by a soft 6 month maturation on the wine’s natural lies. About half of the final blend completes malolactic fermentation, which allows to keep some natural acidity. An early bottling allows to capture freshness and primary flavors.