Grated Carrots with Parsley and Lemon

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Grated Carrots with Parsley and Lemon

Grated Carrots with Parsley and Lemon
Grated Carrots with Parsley and Lemon

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.

Ingredients

– 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.

– Salt.

– White pepper.

– Small pinch of sugar, optional.

Instructions

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.

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