French Grated Carrot Salad

• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon sherry vinegar or white wine vinegar
• Salt
• freshly ground pepper to taste
• 1 teaspoon Dijon mustard
• 6 tablespoons extra virgin olive oil or canola oil (or a mix of the two), or use 2 tablespoons plain low-fat yogurt or buttermilk and 4 tablespoons oil
• 1 pound carrots, peeled and grated
• 1/4 cup finely chopped flat-leaf parsley
• 1/4 cup grated or finely chopped red onion (optional)
• 3 tablespoons capers, rinsed and coarsely chopped
• Use 2 tablespoons lemon juice and omit the vinegar
• Add 1 teaspoon curry powder
• 1/2 teaspoon ground lightly toasted cumin seeds
• Substitute 2 to 3 tablespoons buttermilk for 2 to 3 tablespoons of the oil

1. Whisk together the lemon juice, vinegar, salt and pepper, mustard, and oil (or oil and yogurt and buttermilk).
2. Toss with the carrots and parsley in a large bowl.
3. Taste and adjust salt.
4. Refrigerate if not eating right away (I recommend making this 30 minutes to an hour ahead, then tossing again).
5. Place the onions in a bowl and cover with cold water.
6. Soak for 15 minutes, drain, rinse with cold water, and drain on paper towels.
7. Add to the carrots along with the capers and parsley.
8. Make the dressing as directed, adding to it the curry powder and ground cumin.
9. Toss with the salad.

freshly squeezed lemon juice, sherry vinegar, salt, freshly ground pepper, mustard, extra virgin olive oil, carrots, flatleaf parsley, red onion, capers, lemon juice, curry powder, ground lightly toasted cumin seeds, substitute

Taken from cooking.nytimes.com/recipes/1014331 (may not work)