Caraway grated carrot salad

Grated carrots dressed with a little olive oil and vinegar is a staple of French cooking, certainly on the Côte d'Azur, and appears alongside all manner of dishes as a light, refreshing accompaniment.

I love it done simply, but I also like to add a little twist from time to time, when I would like something a little more complex than the sweet taste of carrots, and when the meal demands it. For me, the addition of caraway seeds and the rich flavour of red wine vinegar lifts it to a whole other plane.

Ingredients

• 3-4 medium carrots
• Olive oil
• Red wine vinegar
• 1 tsp caraway seeds
• Freshly ground black pepper

Method

Coarsely grate the carrots either with a hand grater or a food processor. In a salad bowl, combine the grated carrots with a generous lug of olive oil and a good dose of vinegar. Add a flat teaspoon of caraway seeds and several twists of freshly ground black pepper. Mix well and leave to stand for at least five minutes before serving so the flavours can combine.

Enjoy!