Grated carrots in vinaigrette. What a treat! It's so simple.
Grate three or four big carrots in the food processor — it's a lot easier and faster than grating them by hand.
Make a vinaigrette of Dijon mustard, vinegar (wine or cider), oil (olive, canola, or a blend), and salt and pepper. Pour the vinaigrette into the grated carrots and mix. Let it macerate for an hour or so before eating.
Serve the carrot salad on lettuce leaves. For a light, cold lunch, serve some cold cooked chicken or meat or a hard-boiled egg alongside. In season, add a wedge or two of fresh tomato. Or eat the salad as a starter course as part of a larger meal. It's good and good for you.