Ingredients :

• The carrots — The star of the tartare — choose them well. Sand-grown carrots if you can find them, as they are sweeter and less fibrous. Avoid large, old carrots: they will be woody under the knife and the tartare will be grainy. Ideal size: the small model, the ones bought in bunches with the green tops still on.
• The five seasonal vegetables — No forced list — that’s the principle. Aim for different textures: something crunchy (radish, cucumber), something tender (zucchini, raw asparagus), something sweet (raw grated beet), and something slightly bitter (fennel, endive). The fifth one is up to you, depending on your mood and the market stall.
• The olive oil — Not the industrial bottle from the cupboard. For an entirely raw dish where the seasoning is everything, get a quality fruity oil — something you’d enjoy tasting alone on a piece of bread. It will be visible, dominant, and it defines the character of the tartare.
• The lemon — Classic yellow lemon, no lime — that would lean too much toward the exotic. Squeeze it at the last minute. Lemon juice squeezed 20 minutes ago has already lost some of its vibrancy and starts to oxidize slightly. A detail, but truly noticeable in a raw dish.