My daughter always loved this salad and I would often make a tiny version for her lunch and change the shapes for variety: grated, thin curls (cut with a peeler), matchsticks, or slices.

　　

Ingredients

4 servings

　　1 pound carrots

　　1 teaspoon red wine vinegar

　　2 teaspoons fresh lemon juice

　　Salt

　　Fresh-ground black pepper

　　1/4 cup olive oil

　　2 tablespoons chopped parsley

　　

Step 1

Peel and grate: 1 pound carrots.

　　

Step 2

Make the vinaigrette by stirring together in a small bowl: 1 teaspoon red wine vinegar, 2 teaspoons fresh lemon juice, Salt, Fresh-ground black pepper.

　　

Step 3

Whisk in: 1/4 cup olive oil.

　　

Step 4

Taste and adjust as necessary. Toss the carrots with the dressing and: 2 tablespoons chopped parsley.

　　

Step 5

Let the salad stand for 10 minutes. Taste again and, if needed, add more salt, lemon juice, or oil.

　　

Variations:

Step 6

Instead of grating the carrots, cut them into a fine julienne or slice them very thin.

　　

Step 7

Add 2 tablespoons fresh orange juice.

　　The Art of Simple Food