But when I arrived and announced what I had brought, I didn't say "carrot salad." Following the lead of the New York Times, my infallible guide to what's hip and trendy, I called it "carrot tartare."
It seems that anything raw has become h and t. As Mark Bittman explains in the article, "tuna tartare has far surpassed beef in popularity, lamb tartare is fashionable and carrot tartare is expensive."
Well, mine wasn't, but then I don't operate a restaurant in Brooklyn.
I make my carrot