- 4 tablespoons olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon sherry vinegar
- ½ lemon, zested with 1 tablespoon juice reserved
- 1 pound carrots, washed, peeled, and grated
- ⅓ cup flat-leaf parsley, finely chopped
- Salt and pepper
In a large bowl, whisk together olive oil, mustard, vinegar, and lemon juice. Fold in carrots, parsley, and lemon zest. Salt and pepper to taste. Toss, refrigerate for 10 minutes, and serve.