• Serves 4
• 12 carrots, grated
• 1 cup parsley sprigs, chopped
• 1 cup scallions, chopped
• 1 ¼ cups extra virgin oil
• 6 tablespoons red wine vinegar
• 2 teaspoons kosher slat
• 1 tablespoon pommery mustard
• 4 garlic cloves, minced

Place parsley, carrots and scallions in a large bowl. In a separate bowl, whisk together oil, vinegar, salt, mustard and garlic. Toss vinaigrette with carrots, scallions and parsley. Add more salt to taste. Serve at room temperature.