Moroccan Grated Carrot Salad

Whitsend’s first carrots of the season are coming soon! This recipe, from Claudia Roden's The Book of Jewish Food, looks especially nice when you combine carrots of different colours.

1 lb. carrots, finely grated
Juice of 1 lemon or more
Salt and pepper
4 Tbsp. olive oil (or Moroccan argan oil)
3 Tbsp. chopped parsley or coriander (or a mixture)

Put your grated carrots in a bowl. Combine the other ingredients in another little bowl. Start with ¼ tsp. salt in the dressing, then taste it on a carrot stub to see if you like it. We used about ½ tsp. salt total. Combine the carrots and the dressing and enjoy.

Suggested variations:

You may add 2 crushed garlic cloves, the juice of 1 orange or 1 Tbsp. sugar.