American Vinegar Works Algarve Carrot Salad
This recipe comes to you via southern Portugal and always reminds me of spring. Think of this dish as more of a small plate or toothpick-able addition to a picnic or grazing spread rather than a formal side dish or starter salad. The sweetness of the carrots balances perfectly with the light sour of the vinegar. For those of you that are considering lamb for Easter these also pair very well as a small side with fatty or braised meats to add some brightness.
Featured Ingredients
This recipe features our premium Better Than Champagne Chardonnay Vinegar and raw California Extra Virgin Olive Oil. For more culinary inspiration, you can explore our complete craft vinegar collections to find the perfect pairing for your next grazing spread.
Quick Preparation Tips
- Slice Thinly: For the best texture, use a mandoline or a sharp knife to slice the carrots into uniform, thin rounds.
- Let it Marinate: Allow the carrots to toss and sit in the chardonnay vinegar and olive oil dressing for at least 30 minutes before serving to fully develop the flavors.
