Carrot Salad with White Balsamic Vinegar
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French Carrot Salad with White Balsamic Vinegar

A "last century" classic resurrected by Christopher Kimball and his colleagues at Milk Street.  Love the addition of white balsamic vinegar.  
Prep Time20 mins
Total Time30 mins
Course: Salad
Cuisine: American
Author: Milk Street


  • 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. 


No tarragon?  Use 1 1/2 teaspoons of chopped fresh time.
May need a bit more salt depending on the sweetness of the carrots.