Carrot Ribbon Salad
- 1 pound carrots
- 1/3 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh minced dill
Peel the carrots and with a vegetable peeler shred the carrots lengthwise into “ribbons”. In a bowl toss them with the oil, lemon dill and salt and pepper to taste.
From Leslie Glover Pendleton