Peel the carrots and cut into julienne strips or thin slices on a mandoline or by hand (about 4 cups). Heat a large pot of water to boiling. Lightly salt the water, add the carrots, and boil until crisp-tender, 1 to 2 minutes. Drain and refresh in ice water. Drain again and pat dry with a towel. Transfer to a large mixing bowl, add the vinaigrette, and toss to coat.
The vinaigrette is a