Served alone, this salad would be a little austere, but when served with other crudité salads, its lovely note of sweetness is welcome. You might assume that almost nothing could be easier than grating a carrot, but it actually requires considerable finesse. If you grate carrots too thickly, they will be hard and monotonous to chew. If you grate them too fine, they will be mushy.
– 2 large or 4 medium carrots, peeled and cut into 3-inch lengths.
– 2 tablespoons fresh lemon juice.
– 5 tablespoons canola oil, pure olive oil, or extra virgin olive oil.
– 2 tablespoons finely chopped fresh parsley, chopped at the last minute.
– White pepper.
– Small pinch of sugar, optional.
Step 1:Grate the carrots by pushing them lengthwise along the fine grater teeth of a box grater, or use the finest grater attachment on a food processor.
Step 2:In a bowl, toss the grated carrots with the lemon juice, oil, parsley, salt, and a few grinds of white pepper. Taste the carrots and toss them with the sugar if they need to be sweeter.