Carrot Salad - cooking recipe

Ingredients

4 large carrots
3 tablespoons lemon juice
3 tablespoons vegetable oil
1 teaspoon sugar
1 teaspoon Dijon mustard
1/2 teaspoon freshly ground pepper
2 tablespoons chopped fresh parsley (or cilantro)
salt
lettuce leaf

Preparation

Peel and grate the carrots (in a food processor if possible).
Whisk lemon juice, oil, sugar, mustard& pepper.
Add carrots and parsley and toss well.
Cover and refridgerate up to 8 hours.
Season with salt and serve on lettuce lined plate or bowl.