Carrottes Rapeés

• 1 large garden carrot for each person
• 6 tablespoons olive oil
• 1½ tablespoons

Grate the carrots finely; make a dressing with the oil, vinegar, sugar, salt and pepper and turn the grated carrot in it until every shred is glistening. In France they might serve this half and half with celeriac rémoulade (this page) or a salad of very finely shredded red cabbage tossed in a dressing heavily loaded with Dijon mustard.