Julienned carrot salad

This is an extremely simple salad, but it has amazing flavour. It is best in early spring, when we get those tender baby carrots.

I love everything that David Tanis does. His cookbooks, his blog and every recipe of his.

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6 large carrots or baby carrots. I sometimes find multicoloured carrots; they look beautiful in this salad.

Cut into 2-inch long thin bits (about half as thick as a pencil). If done ahead, soak them in water so they do not dry out.

Juice of 1/2 lemon

White wine vinegar 1 teaspoon

1 garlic clove smashed

3 tablespoons olive oil

Salt and pepper

Mix all of the above and set aside for 1 hour at least.

Cayenne or paprika powder

2 tablespoons snipped chives

2 teaspoons chopped tarragon

Toss carrots in the dressing. Arrange them on a plate. Pour any remaining dressing over the carrots. Sprinkle with herbs and pepper powder.

Serve and enjoy.