Carrots

Carrot/Cucumber/Basil "Fettuccine" Salad

1 pound carrots
2 medium cucumbers, peeled
3 tablespoons fresh lemon juice
1 teaspoon Dijon-style mustard
1/2 cup extra virgin olive oil
1/4 cup fresh basil leaves, packed, finely sliced
1/4 cup finely-diced red bell pepper
salt and pepper to taste

With a swivel-bladed vegetable peeler shred the carrots and cucumbers into fettuccine-like strands. In a large bowl whisk together the lemon juice and mustard. Add the olive oil in a slow stream while whisking constantly. Stir in sliced basil and red bell pepper. Season vinaigrette to taste with salt and pepper. Add the strands of carrots and cucumbers and toss to combine. Adjust seasoning if necessary.

Serves 4.

From fooddownunder.com

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