Walk into any bistro in Paris, and you are guaranteed to spot “Carrot Rapées” on the starter menu. The crunchy texture and bright acidity pair beautifully with chilled white wine or bubbly.

Ingredients (Serves 2-3)

• Carrots: 1 large (approx. 150g)
• Salt: 1/2 tsp
• Golden Ratio Dressing
  • Olive oil: 1.5 tbsp
  • White wine vinegar (or lemon juice): 1 tbsp
  • Honey: 1 tsp
  • Black pepper: to taste

Instructions

1. Shred: Fine-shred the carrots using a mandoline or box grater.
2. Salt and Drain: Toss carrots with salt and let sit for 10 minutes. Squeeze out as much moisture as possible with your hands (critical for texture).
3. Dress: In a bowl, whisk dressing ingredients together and toss with the dry carrots.
4. Rest: Chill in the fridge for at least 30 minutes before serving.

Bistro Twist:

Toss in toasted walnuts, raisins, or a pinch of cumin seeds for a gourmet finish!