Shredded Carrot Salad (Carottes Râpées)

This salad is ubiquitous in France.  Simple and delightful and a delicious way to use up the carrots in your box!  I hardly ever peel carrots, but I do for this!  To dress it up, top it with feta or a creamy chevre.

-- Jenna

1 bunch carrots - peeled and grated into fine shreds
1/2 bunch flat leaf parsley, chopped but not too finely.
Lemon juice from 2 lemons
2-3 tablespoons of olive oil
1-2 teaspoons of sugar
Sea Salt
Freshly ground pepper
1 tablespoon Dijon mustard (optional)

1- Place your carrots in a serving bowl.

2- In a separate bowl, mix together the juice of the two lemons, olive oil, sugar, salt, pepper and mustard, if using.  

3- Toss the dressing and parsley with the carrots.  Taste, and adjust the salt, olive oil and pepper as needed.

Serves 6.  Recipe from David Lebovitz.