Chilled Dilled Summer Carrot Salad - cooking recipe

Ingredients

2 cups organic carrots, unpeeled and sliced lengthwise in half and then crosswise in half (orange, white, rainbow, indigo, etc.)
1/2 cup thinly sliced shallots (for a less pronounced onion taste use shallots) or 1/2 cup red onion, diced small (for a less pronounced onion taste use shallots)
Dressing
1 tablespoon extra virgin olive oil
2 tablespoons red wine vinegar (experiment with another flavored vinegar)
2 -3 tablespoons fresh dill, chopped (FRESH!)
salt and black pepper, to taste

Preparation

Note: If the carrots are large you'll need to quarter then lengthwise.
Lightly steam or parboil the carrots until just tender but still crisp. (It's better to steam than to parboil to maintain the nutrients.).
Drain and then immediately rinse with cold water to stop the carrots from cooking. Set aside to drain.
Meanwhile, whisk together the olive oil, vinegar, salt and pepper.
Place the drained carrots and onions on a serving platter or in a large salad bowl.
Pour the dressing over the carrots and onions. Toss.
Cover and chill at least 3 hours.