1 bunch of carrots1 teaspoon red wine vinegar 2 teaspoons lemon juice salt fresh-ground pepper 1/4 cup olive oil 2 tablespoons chopped parsley

Grate the carrots. (You could also make thin curls by using a peeler, slice the carrots into thin coins, or cut them into a fine julienne.)

Make the vinaigrette by stirring the vinegar, lemon juice, salt, and pepper together in a small bowl.  Whisk in the olive oil.

Taste and adjust as necessary.  Toss the carrots with the salad dressing and parsley.  Let the salad stand for 10 minutes.  Taste again and, if needed, add more salt, lemon juice, or oil.

Variation: Add 2 tablespoons of fresh orange juice.

from The Art of Simple Food by Alice Waters