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
- 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 a starter or side dish.
The star of this recipe: White Wine Vinegar, by Laurent Agnès.
