When my daughters, Sarah and Maria where much younger, we lived in the countryside in the Poitou-Charente in France, about a 1 hour drive northeast from Cognac. There was always time for lunch in the summertime, but the emphasis was the time shared at the table, not preparations. So, we would have a “snacky” lunch. A spread of salads, sliced meats, cheeses, olives and cold leftovers from the night before. Years later, the girls are grown. The youngest will be preparing for university soon. This satisfying bright orange, crunchy sweet and savory salad still brings back memories of sunshine and happier times.

INGREDIENTS

1 pound carrots, peeled

2 teaspoons Dijon mustard

2 tablespoons freshly squeezed lemon juice

1 tablespoon grapeseed oil

1 tablespoon extra virgin olive oil

1-2 teaspoons honey

Several gratings of nutmeg

¼ teaspoon ground coriander

Salt and freshly ground black pepper, to taste

2 tablespoons chopped fresh parsley

1 tablespoon finely chopped shallots

 

DIRECTIONS

Grate the carrots in a food processor and place in bowl. Add shallots and parsley.

In a glass jar with a lid, combine the dijon mustard, lemon juice, honey, vegetable oil, olive oil, nutmeg, ground coriander, salt and pepper. Cover the jar with the lid and shake well until fully emulsified.

Pour over the carrots, fresh parsley and shallots. Toss to coat well. Taste and adjust for seasoning if necessary. Cover and refrigerate until ready to serve.