Howard L. Puckett
"You'll find this often served in rustic restaurants in France," Jane says.
Makes 4 cups
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8 large carrots, coarsely shredded
1/4 teaspoon freshly ground pepper
Place carrots in a medium bowl. Using a vegetable peeler, remove a 2-inch-long, 1/2-inch-wide strip of peel from lemon. Mince lemon peel, and stir into carrots. Remove seeds from lemon, and squeeze lemon juice into carrot mixture. Stir in pepper.