Carottes râpées

Grated carrots. Such a simple dish, yet very particular in France, as they are made with a bit of Dijon mustard (bien sûr), some oil, chives (again, bien sûr), and just about it. Served as they are or with just about any fish, meat, and cheese dish. 


300 g carrots, finely grated
2 tbsp mild extra virgin oil
1 tbsp lemon juice
1/2 tsp Dijon mustard
sea salt to taste
freshly ground pepper to taste
1 tsp chopped chives


Mix carrots, oil, juice, mustard, salt, and peppers in a bowl. When mixed, add chives and mix again. Leave to infuse for some time or serve right away.