We had some carrots in storage and used this recipe. Tasty!!!
Makes 3 cups
1 lb carrots
2 1/2 Tbsp lemon juice
1/2 tsp Dijon mustard or other grainy mustard
1/4 c olive oil
1 or 2 green onions, chopped
1 Tbsp chopped parsley
1 clove garlic, crushed
Salt and black pepper
1. Scrub and peel carrots. Cut into uniform matchsticks or slices.
2. Blanch carrots in boiling water 3-4 minutes or until barely tender. Drain.
3. In a jar with tight-fitting lid, combine lemon juice, mustard, olive oil, onions, parsley and garlic. Shake vigorously.
4. Pour over warm carrots. Season with salt and pepper to taste. Refrigerate 6-8 hours or overnight.