Recipe Name Grated Carrot Salad Submitted by coachsyl Recipe Description Thin carrots in a lemon Dijon dressing Quantity 6 Quantity Unit Large bowl Prep Time (minutes) 20 Cook Time (minutes) 5 Ready In (minutes) 25

Ingredients Amount Measure Ingredient 16 medium Carrots, raw, peeled 1 1/2 teaspoon Lemon zest 1/2 teaspoon kosher salt divided (3/8 teaspoon) 2 tablespoons fresh lemon juice 1 teaspoon Dijon mustard 1 dash Red pepper, ground, to taste 2 cloves garlic grated 1/4 cup olive oil, extra virgin 1/4 teaspoon black pepper, freshly ground 2 tablespoons chopped Chives (Thinly slices) Steps Sequence Step 1 Cut carrots into a fine julienne with the julienne blade of a mandoline or a sharp knife. Place carrots in a bowl; refrigerate until ready to use. 2 One hour before serving, sprinkle carrots with 1/4 teaspoon salt. 3 Combine lemon zest, juice, Dijon mustard, red pepper, and garlic in a small bowl, stirring with a whisk. Gradually add oil, stirring constantly with a whisk. Stir in remaining 1/8 teaspoon salt and black pepper. Add half of vinaigrette to carrot mixture; toss to coat. Let stand 1 hour. 4 Add remaining vinaigrette to carrot mixture; toss to coat. Sprinkle with chives.