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French Carrot Salad

French Carrot Salad

Shredding carrots makes them sweeter, and this classic French bistro side dish takes full advantage of that phenomenon.

By Matthew CardNovember 28, 2016

  • Makes
    6 servings
  • Cook Time
    20 minutes
  • Rating

The food processor was the fastest and easiest way to shred carrots for this recipe. We also liked the meatier shreds it produces, though a box grater works fine, too. We kept this salad simple, but versions with toasted nuts or chopped dried fruit also were delicious. No tarragon? Use 1½ teaspoons chopped fresh thyme instead.

Tip

Don’t use old bagged carrots. This salad is all about the earthy, sweet carrot flavor.

Ingredients
  • 2

    tablespoons white balsamic vinegar

  • 2

    tablespoons chopped fresh tarragon

  • 1

    tablespoon minced shallot

  • 1

    teaspoon honey

  • ⅛

    teaspoon cayenne pepper

  • Kosher salt

  • ¼

    cup extra-virgin olive oil

  • 1¼

    pounds carrots, peeled and shredded

  • 1

    cup chopped fresh parsley

Step 1

In a large bowl, whisk together the vinegar, tarragon, shallot, honey, cayenne and 1/2 teaspoon of salt.

Let sit for 10 minutes.

Step 2

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.

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