Ten minutes of rest is all it takes for grated carrots to soften and soak up their dressing. Laurent Agnès’s White Wine Vinegar, from Bordeaux Sauvignon grapes, lends fruity, herbaceous notes to this humble French classic.
Serves 4 · 15 min + 10 min resting
Ingredients
- 1 lb (450 g) carrots, peeled and coarsely grated
- 1 1/2 tbsp White Wine Vinegar (Laurent Agnès)
- 1 tsp Dijon mustard
- 4 tbsp olive oil
- Salt and pepper
- A handful of chopped parsley and chives
Method
- Peel and coarsely grate 1 lb (450 g) carrots.
- Whisk 1 1/2 tbsp of the white wine vinegar with 1 tsp Dijon mustard, 4 tbsp olive oil, salt and pepper.
- Toss the carrots with the vinaigrette and a handful of chopped parsley and chives.
- Let stand for 10 minutes so the flavors blend, then serve as an appetizer or side dish.
The star of this recipe: White Wine Vinegar, by Laurent Agnès.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
