As the days get hotter, I crave light and cool foods (except for my occasional hot Mexican food craving). The Carrot Salad is light, simple and delicious.
FRESH AND LIGHT CARROT SALAD
1 pound carrots
1/3 cup olive oil
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1 small shallot finely chopped
Peel the carrots and shred in a food processor.
Whisk together olive oil, lemon juice, salt and pepper. Stir in the shallots and pour over shredded carrots. Mix well.
Cover the salad and sit for a few hours for the flavors to blend.