Grated Carrot Salad with Lemon Dressing Ingredients: 1/2 lb carrots, peeled and julienned. (I get one bunch with the green tips still on.) 1/4 cup minced parsley Dressing: (see this Lemon Dressing post for a more detailed description) Juice of 1 lemon (should be about 2 to 3 tbsp) 1 tsp lemon zest 1 tsp sugar pinch of salt pinch of freshly ground black pepper 1 medium garlic clove, minced 6 tbsp (1/3 cup plus a little) Extra Virgin Olive Oil Directions: 1. Make the dressing: Combine the dressing ingredients in a medium bowl, and whisk until combined. 2. Make the salad: Add the carrots and parsley to the bowl, and toss until evenly coated with dressing. Serve and enjoy. Notes: Use the freshest carrots you can in this recipe. Here are my preferred types of carrots, in order: 1. Carrots with their tops on, where the green tops look fresh (from your local farmer's market, if you can) 2. Carrots, whole in a bag (aka storage carrots) 3. Baby carrots in a bag 4. Pre-shredded carrots in a bag ...and by preferred type, I mean "for flavor". I'll make this recipe with #4, and it will be good, but it won't be the experience that it is with fresh, sweet carrots. • Visit Michael's blog for more on this salad and some great variations for the recipe too: Dad Cooks Dinner Thank you Michael! This looks absolutely delicious.