Ingredients
1 pound carrots, cut into 2-inch-long matchsticks (4 cups)
1 cup thinly sliced spring onions or scallions (white and pale-green parts only)
1 cup fresh flat-leaf parsley leaves, roughly chopped
3 tablespoons extra-virgin olive oil
2 tablespoons red-wine vinegar
Coarse salt and freshly ground pepper
1/2 lemon
Preparation
Combine carrots, onions, and parsley in a large bowl; toss well.
Whisk together oil and vinegar, and season with salt and pepper. Let sit 1 hour.
Before serving, squeeze lemon over the top.
