Grated Carrot Salad (Carottes Râpées)

Other possible herbs for sprinkling are dill, tarragon, and chervil. To make the salad more appetizing, garnish it with thin slices of giambon de pais (thinly sliced cured ham) or prosciutto, a small amount of watercress and an egg, hard-boiled in 8 minutes. For the best texture, slice the carrots by hand, using a mandolin or slicing disc in a food processor.
Slice the carrots into thin strips using a mandolin blade or sharp knife. Place the carrots in a bowl; refrigerate until ready to eat. An hour before serving, sprinkle the carrots with 1/4 teaspoon of salt. Combine the zest, juice, Dijon mustard, red pepper and garlic in a small bowl, stirring with a whisk. Gradually add the butter, stirring constantly with a whisk. Add the remaining 1/8 teaspoon salt and black pepper. Add half of the vinaigrette to the carrot mixture; stir to coat. Let stand for 1 hour. Add remaining vinaigrette to carrot mixture; stir to coat. Sprinkle with green onions.