Madame Braun's Carrot Salad a la Julia Sweet

Serves 4, as a salad or side dish

Julia Sweet, a PV reader who describes herself as a part-time vegetarian/ writer/ cook / artist, contributed this easy and so-lively tasting recipe for our pleasure. She writes:

“This is a French variation of the Passionate Vegetarian’s Moroccan Carrot Salad. Actually I learned how to make it before I discovered the book. But since even my sister, notorious for her finicky nature, adores it, I along with everyone else I’ve fed it to, I thought you and other PV-site-goers would enjoy it.  When I was studying abroad in France, I lived with the Braun family. My host mother, a wonderful cook, made good use of the fresh produce, including carrots, she bought every day. The recipe isn't very exact, but I figure you don't mind tinkering.”

Post-tinkering, here is my version of this salad, a bright spot of color and freshness to enjoy as we head into winter. As Julia notes, “Because the carrots sometimes ooze juice, you might want to think about either using a slotted spoon to serve with, or giving people some good mopping bread to go with ‘em.”  I vote for the latter.

1 pound large carrots, preferably organic, peeled and grated
2 to 3 cloves of peeled garlic
1 to 2 sprigs of fresh tarragon, leaves stripped  from stem and snipped finely with kitchen scissors
1 tablespoon red wine vinegar, or a little more
2 tablespoons good fruity extra-virgin olive oil, or a little more
salt and freshly ground black pepper, to taste

1.  Put the carrots into a bowl or other container both large enough to accommodate them, and with a tightly fitting lid. Press the garlic directly into the container with the carrots. Sprinkle on the chopped tarragon.

2.  Mix together the vinegar and oil and pour it over the ingredients, adding salt and pepper. Depending on how much dressing you like, you may wish to use a little more oil or vinegar.  

3.  Now, in Julia’s words: “Cover the bowl with its lid and shake the heck out of it. Toss it in the fridge so the flavors can permeate, shaking it now and then if you have the inkling. You can eat it right away if you really want to, but I'd let it sit at least an hour. It's even better the next day, so long as you haven't any close vampire friends (garlic gets more powerful, you see). Serve as is.”  

Variations

This excellent basic is comfortable with many variations. Try lemon juice sometimes instead of vinegar, and if tarragon is not available, use whatever fresh herbs are: fresh mint, basil, rosemary, cilantro. Even just plain parsley is very nice, though I’d use quite a bit more and minced it finely with a knife.