Rainbow Carrot Salad

This is a jazzed-up version of the simplest of salads, one I used to eat in France as a small child. Salade de carottes râpées. Basically, grated carrots, lemon juice and olive oil. My grandmother made this salad for my brother and me all the time. It’s also ubiquitous bistro fare, a simple national dish that anyone growing up in France knows well. American Food writer and Parisian transplant, David Lebowitz, wrote a blog post about this salad stating that one should refrain from messing about with the original.  However, when I spied these rather extraordinary, elegantly tampered, multi-colored carrots at the market, I couldn’t resist a little tinkering with the recipe. I like to think my lovely grandmother would have approved.