Chef Eric Ripert’s Grated Carrot Salad
2 large carrots, each about 10 inches in length
Juice of 1 lemon
3 tablespoon extra-virgin olive oil
Fine sea salt and freshly ground white pepper
Using the coarse side of a box grater, shred the carrot and transfer to a bowl.
Season the carrot with salt and pepper, then add the lemon juice and oil and toss well.
Taste the carrots and adjust the seasoning if needed.