• 1 pound of carrots
• 1/3 cup olive oil
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 smallish shallot finely chopped (or substitute 2 tablespoons finely chopped red onion)

Peel the carrots and use a food processor to shred them.

In a medium sized bowl, whisk together the olive oil, lemon juice, salt and pepper. Stir in the shallots and then add the carrots. Mix until the carrots are completely dressed.

Cover and let this salad sit for an hour in the refrigerator to allow the flavors blend.

Makes four to six servings.