The yellow carrot cut into long tagliatelle style ribbons, combined with the creamy buratta, creates a distinctly Italian feel and goes well with the Veuve Clicquot Carte Jaune cuvée.
Prepare a vinaigrette with a little mustard, a pinch of salt and some pepper, cumin powder, the juice of half a lemon, some wine vinegar and olive oil.
Emulsify everything and set aside.
Peel four yellow carrots and then cut into thin strips using a peeler.
Thinly slice half a red onion and place on top of the carrot strips.
Add the vinaigrette and mix.
Arrange in a shallow dish, add a burrata, a few sprigs of coriander and a some chilli seeds.
Enjoy this crunchy salad with a bottle of Carte Jaune !