Adapted from recipe in Milk Street Magazine, shared by My Saratoga Kitchen Table
Serves: 6
INGREDIENTS
*Ingredients available at the farmers’ market
- 2 Tablespoons white balsamic vinegar
- 2 Tablespoons chopped fresh tarragon*
- 1 Tablespoon minced shallot*
- 1 teaspoon honey*
- ⅛ teaspoon cayenne pepper
- ¼ cup olive oil*
- 1¼ pound carrots, peeled and shredded*
- 1 cup chopped fresh parsley*
INSTRUCTIONS
In a large bowl, whisk together the vinegar, tarragon, shallot, honey, and cayenne. Let sit for 10 minutes. Whisk in the oil until emulsified, then add the carrots and parsley. Stir until evenly coated. Season with cayenne pepper. Serve or refrigerate for up to 24 hours.
