1 bunch carrots, washed and peeled
1 bunch parsley, rinsed and finely chopped (optional)
1 tablespoon Dijon mustard
1 tablespoon freshly squeezed lemon juice
3 tablespoons of olive oil
sunflower seeds (optional)
- Grate the carrots into a large bowl add the parsley and stir together then set aside.
- In a small bowl, mix together the Dijon mustard and shallot. Zest the lemon and cut it in half, then squeeze in the juice from one half of the lemon. Slowly drizzle in the olive oil, whisking at the same time, to form a vinaigrette. Taste and season with salt and pepper.
- Drizzle dressing over the shredded carrots and parsley and toss well. season with more salt if necessary. (Refrigerate if not eating right away).
- Finish up by topping with sunflower seed (optional).