Carottes Râpées, Ribbon-Style

Our favorite way to make French carrots vinaigrette, a ubiquitous salad known as carottes râpées, is to use a vegetable peeler to shave the carrots into gorgeous ribbons. Best of all, it’s even easier than the way most French home cooks make the dish, using a box grater.

READ: “Carottes Râpées, France’s ubiquitous carrot salad, gets a game-changing upgrade”

Shaved fine as we do, the carrots become instantly elegant — and they pick up their lemony vinaigrette beautifully. Finish the salad with snipped chives and nigella seeds, and you’ve got something so good you’ll want to make it again next week.

Makes two servings.

Ingredients

1/2 pound (225 grams) carrots, peeled

1 1/2 teaspoons lemon juice

1/4 teaspoon salt