Carrot and Parsley Salad
6 medium sized carrots, peeled, then grated
1 bunch parsley, chopped fine
1 1/2 T fresh lemon juice
3 T extra-virgin olive oil
salt and fresh ground pepper to taste
Peel carrots, then grate coarsely, using a food processor or the large side of a hand grater. Wash parsley, spin dry or dry with paper towels, then chop finely with food process or chef’s knife. Put carrots and parsley in mixing bowl. Whisk together lemon juice and olive oil, then mix into salad. Season with salt and fresh ground black pepper to taste . Serve immediately.