A recent issue of Christopher Kimball’s Milk Street asks “Whatever Happened to Grated Carrot Salad?” I agree, it was one of those dishes that was quite popular in the 1950s and 1960s, but for some reason disappeared off the culinary season.
Frankly, we are delighted that Mr. Kimball and his colleagues at Milk Street have resurrected this classic. It is healthy and it tastes great, particularly when using Gourmet Living’s balsamic vinegar. My only suggestion for this French Carrot Salad Recipe is that it needs a bit more salt depending on how sweet your carrots are. We plan to serve this for Easter.
The great thing about this recipe is that it can be prepared earlier and rest for 24 hours in the refrigerator. Lovely colors for Easter and the young bunnies in your family will be happy.
French Carrot Salad with White Balsamic Vinegar
- 2 tablespoons balsamic vinegar preferably, white
- 2 tablespoons chopped fresh tarragon
- 1 tablespoon minced shallot
- 1 teaspoon honey
- 1/4 teaspoon cayenne pepper
- Kosher salt to taste
- 1/4 cup extra virgin olive oil
- 1 1/4 pounds carrots peeled and shredded
- 1 cup chopped fresh parsley
- In a large bowl, whisk together the balsamic vinegar, tarragon, shallot, honey, cayenne and 1 teaspoon of salt. Let it sit for 10 minutes
- Whisk in the oil until emulsified, then add the carrots and parsley.
- Stir until evenly coated.
- Season with salt and cayenne pepper.
- Serve or refrigerate for up to 24 hours.
Discover more great recipes and food tips on Gourmet Living’s Blog.
Condimento bianco is wonderful when the “color” of the presentation plays a role in preparation. For those looking on my information about balsamic vinegar, I suggest you consult this wonderful Infographic on balsamic vinegar.