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YELLOW CARROT RIBBONS WITH BURRATA AND CUMIN VINAIGRETTE

YELLOW CARROT RIBBONS WITH BURRATA AND CUMIN VINAIGRETTE

Vegetables become the stars of the table! Old or new, they'll soon make you forget all about meat, and can be relished in their simplest form or enjoyed cut into julienne strips, cooked gently in a mirepoix, cut into rounds or just sliced!

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.

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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 ! 

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