French Cuisine: Lukewarm Carrots Salad with Orange Flower Vinaigrette


As a kid, I was not a fan of cooked carrots, whereas I could have never enough of grated carrot salad.
Age helping, my palate is finally accepting cooked carrots, especially new ones or the red Kyoto variety.
Here is a simple French recipe for new carrots with a very long name:
Salade de carottes fanes tiedes, vinaigrette a la Fleur d’Oranger
In English: Young carrots with part of their leaf stems, served lukewarm with a Orang Flower Vinaigrette!

INGREDIENTS: For 4 persons

-Carrots (young, small, with their leaves): a “bunch (at least 12 of them)
-Eggs (absolutely fresh!): 4
-Olive Oil (EV): 3 tablespoons
-Lemon juice and zeste (grated skin) from 1 whole lemon (organic if possible)
-Eau de Fleur d’Oranger/Orange Flower Water: 3 tablespoons
-Fine salt and ground pepper


-Heat 1 litre of water to boil in the bottom of your steamer.

-Cut the leaves off the carrots leaving at least 2 cm of the stems on.
Quickly grate the skin off down to root point.
Make an incision all along their length.
Clean under clear cold running water.

-Place the carrots in the basket of your steamer. As soon as the water starts boiling, put the basket on top. Close your steamer and cook for 8~12 minutes.

-During that time heat some water to boil in another pan.
As soon as it starts boiling , carefully drop the eggs in the water (use a large strainer) and boil for 12 minutes.

-Clean and dry the lemon. cut the yellow part of the skin and chop finely. Pres the juice out into a glass.

-Cool the eggs under cold running water. Tap the eggs onto your kitchen board. Take off the shells.

-Mix in a bowl the lemon juice, olive oil, orange flower water, chopped lemon skin/zeste, salt and pepper. Place the warm/lukewarm carrots on 4 individual plates. Pour the vinaigrette on them. Last grate one boiled egg over each plate. Serve at once.

An Alsace type white wine would be best!

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