Cook the Book, A Week of Buvette: Carottes Râpées
I have been blabbing about how much I love the restaurant Buvette in NYC, and their newer Paris location.
It is such a special place, if it weren't so crowded, with tight quarters and hard to get into, I would go every week.
It is a little gem, and thankfully, I have the cookbook, so I can recreate some of their treats at home.
This week, I revisited the book, Buvette: The Pleasure of Good Food and will be posting recipes directly from the source.
Let's start w/ the Carottes Râpées.
A nice French style shredded carrot salad w/ a hint of cumin and raisins.
Jody uses a small garlic clove in her salad, but I felt the raw garlic was too overpowering for me, I like my carrot salad on the sweeter side.
4 large carrots, grated
a bunch of flat leaf parsley
2 tbsp fresh lemon juice
3 tablespoons olive oil
1 tbsp honey
sea salt, to taste
fresh ground pepper
pinch of cumin
handful of golden raisins
1 dash Dijon mustard (optional)
big handful of fresh cilantro
Use the sweetest, freshest carrots you can find. T'is the season now.
Grate them into a bowl and add in the rest of the ingredients. Taste and adjust seasonings.
This keeps well in the fridge for a few days, so you have an instant lunch!