Carrot Salad a la Anna

Just now getting around to eating breakfast. I guess it's brunch by this point. Spent too much time peeling carrots. But now I'm enjoying a big bowl of shredded carrots and salad dressing.

Ingredients:
multi-colored carrots - I had purple, yellow and orange - shredded

Dressing:
Extra Virgin Olive Oil
Salt
Pepper
Apple Cider Vinegar
Herbes de Provence
Dijon Mustard
Honey

Garnish:
Dried cilantro

Instructions:
Peel multi-colored carrots. Put them through the shredding blade in the food processor. So simple.

In a bowl or in a cruet, mix together extra virgin olive oil, salt, pepper, apple cider vinegar, herbes de provence, dijon mustard and honey.

Put the shredded carrots in a bowl. Pour the dressing all over and mix thoroughly. Let rest for as long as possible. Eventually the carrots will soak up the dressing.

Garnish with cilantro at serving. I would have used parsley, except that I did not have fresh or dried parsley at home. So dried cilantro it was. It's a pretty good substitute.

After I made this carrot salad, I Googled recipes for carrot salad and I found out that I actually made French Grated Carrot Salad! So cool! Who knew?!

Happy Memorial Day!