Ingredients for 4 guests:
5 large carrots (they should be really fresh - test them by cracking one in half. If you get juice in your eyes it is fresh enough for a salad)
2 tblsp. Dijon-Mustard
1 cup of Balsamico Vinegar (or Redwine Vinegar)
1,5 cups of high quality Olive oil (cold pressed)
Salt & Pepper
To shred the Carrots you can either use the good ol' grater or a kitchenmachine (much better because you do not have to collect all the carrot splatters from you and the kitchen when you are done).
In a big bowl add the Mustard, Salt and Pepper (I like a lot Pepper) and the Vinegar. Stirr until all ingredients are smoothly mixed.
Then add the Olive oil and mix thoroughly.
At the end put in the shredded carrots and stirr well untill everything has a nice coat.
Taste for seasoning. If you like it a little more sour, add some more vinegar to it.
I learned this recipe in France, Normandy. I got completely hooked on it and ate the salad in the summer just with a slice of bread for dinner.
It is also a yummy side-dish for Steak or Hamburger.
The nice thing is that this salad keeps for a long time in the fridge and tastes better and better every day. (It never lasts in our fridge longer then 4 days... it is a nice snack in between, so Dave doesn't eat all my cooking-cashews... but this is another story and recipe.)
