Carrot Salad 
Adapted from David Lebovitz
Serves 4

3-4 carrots
1 lemon, juice
1 tablespoon olive oil
1 teaspoon sugar
salt and fresh ground pepper, to taste
flat leaf parsley

Peel and grate the carrots into shreds using a hand grater and set aside in a bowl.

In a small glass, mix the lemon juice, olive oil, sugar, salt and pepper. Pour the dressing over the carrot shreds, add the parsley and mix. Do not over dress, you don't want to saturate the carrots, taste as you go and adjust seasoning if needed. Enjoy!