Bistro Carrot Salad
One bunch carrots, peeled, and shredded coarsely (large holes on a box grater)
1/4 cup finely chopped spring onions
1/4 cup fresh lemon juice
2 tablespoons orange juice
1/4 cup extra virgin olive oil
2 teaspoons sugar
1 teaspoon Dijon mustard
Salt and pepper
1. In a mixing bowl, toss together the carrots, parsley, and onion.
2. In a small mixing bowl, whisk together the lemon juice, olive oil, sugar, mustard, and season with salt and pepper.
3. Pour some of the dressing over the carrots, tossing to coat.
4. Add more dressing if needed. Serve the salad immediately.
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Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
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