Salade de carrottes (Carrot Salad)

This has become one of my go-to salads instead of leaf lettuce. Sometimes I'm looking to pair a different flavor, and sometimes it's for the colour. Seasonally speaking, it's also a way of having a crunch salad when leaf lettuce isn't available.

1 lb carrots, peeled and grated

2 Tbsps minced chives or chopped green onion

2 Tbsps minced fresh parsley

Dressing

3 Tbsps fine olive oil*

2 Tbsps lemon juice

2 tsps honey

1 tsp Dijon mustard

½ tsp ground cumin

¼ tsp salt

1. In a large bowl combine the carrot, chive or green onion and parsley.
2. To make the dressing, whisk all of the ingredients together in a small bowl until emulsified.
3. Pour the dressing over the carrot mixture and toss until the carrots are evenly coated. 
4. Allow the salad to marinate for at least 20 minutes before serving. Toss again before serving. 

*I don't usually talk about 'using only the best' of anything, but I did bother to point out that a fine extra-virgin olive oil would be choice in this instance. Regular olive oil is mainly for cooking and doesn't have much in the way of flavor. However, in a salad dressing of this kind you want to taste the olive oil, which is why a real cold-pressed, extra-virgin olive oil, preferably unfiltered, is best for a really tasty dressing but, if you don't have any, it'll be just fine.