Peel 4 medium carrots and grate them using the smallest holes on a box grater or the fine disk on a food processor until you have about 3 cups of thin carrot strands, taking 3-4 minutes for even texture.
4 medium carrot
Whisk together 2 tablespoons lemon juice, 1 teaspoon Dijon mustard, ½ teaspoon salt, and ¼ teaspoon black pepper in a small bowl until the mustard dissolves, about 30 seconds.
2-3 Tbsp lemon juice, 1 tsp Dijon mustard, 0.5 tsp salt, 0.25 tsp black pepper
Add 2 tablespoons neutral oil in a slow stream while whisking constantly until the dressing thickens slightly and turns pale yellow, about 1 minute.
2 Tbsp neutral oil
Pour the dressing over the grated carrots and toss with your hands or a fork until every strand is coated evenly, working the dressing through for 1-2 minutes.
4 medium carrot, 2 Tbsp neutral oil, 2-3 Tbsp lemon juice, 1 tsp Dijon mustard, 0.5 tsp salt, 0.25 tsp black pepper
Cover the bowl and refrigerate for 15-30 minutes so the acid softens the carrots slightly while keeping them crisp.
4 medium carrot, 2 Tbsp neutral oil, 2-3 Tbsp lemon juice, 1 tsp Dijon mustard, 0.5 tsp salt, 0.25 tsp black pepper
Right before serving, chop 2 tablespoons fresh parsley and fold it gently into the salad.
2 Tbsp fresh parsley
