David Lebovitz’s Carrot Salad

Ingredients

• 7
  
  large carrots
  
• 
  
  Half a bunch of flat leaf parsley, coarsely chopped
  
• 2
  
  lemons, juiced
  
• 2 to 3
  
  tablespoons olive oil
  
• 1
  
  teaspoon Dijon mustard
  
• 1 to 2
  
  teaspoons sugar
  
• 
  
  Salt and pepper to taste
  
• 1
  
  avocado, cubed
  

Directions

1. Clean and peel carrots, then grate them finely with a box grater or food processor.
2. Make a dressing by whisking together the lemon juice, olive oil, Dijon, and sugar with a pinch of salt and pepper. Adjust the seasonings to your taste.
3. Toss the carrots with the dressing and the parsley. Be careful not to over-dress; as David says, “the carrots should be moistened and glistening, not swimming in dressing.”
4. Garnish with cubed avocado. Serve promptly.