Carrot Salad A La Mode De Gautier

 Barry pulled fresh carrots just about the time Inge Teasley and Gwyn Johnson began singing the praises of this salad. Inge then shared the recipe and I made it to accompany last night’s fish. Originally I thought the olives and eggs were a strange accompaniment but after one bite, I changed my mind. An interesting and tasty recipe that will become a staple at our house.

Carrot Salad A La Mode De Gautier   4 servings

1/4 teaspoon finely chopped garlic (about 1 small clove)

Scant 3/4 teaspoon salt (I used kosher)

1/4 cup salad/vegetable oil (preferably peanut oil)

4 teaspoons wine vinegar (I used white wine vinegar)

1/4 teaspoon Dijon mustard

½ teaspoon freshly ground black pepper 

8 to 10 young, thin carrots

8 black Greek olives (I used kalamati and increased amount)

2 hard-cooked eggs, sliced 

1. Dressing: Put the garlic in a small bowl, add the salt and press garlic with a pestle till it is well mashed. Add the oil, vinegar, mustard, and pepper. Beat with a fork or whisk; cover and set aside.
2. Peel the carrots. Shred them into long thin pieces using the side with round holes on a four-sided conventional kitchen grater. Shred enough carrots to make 2 firmly packed cups.
3. Re-beat/whisk the oil-vinegar dressing and pour on the carrots. Toss lightly together, tossing till the dressing thoroughly coats the carrots. 
4. Pile on a platter and garnish with the olives and eggs. 

   

   Newspaper clipping of recipe — NOTE at the bottom suggests serving this salad  as a "lightful" hors d'oeuvre with drinks on small plates in the living room before going into dinner.