day 1

Salade de carottes râpées, from Lydie Marshall's Chez Nous

1 pound carrots, peeled
1/2 teaspoon salt
1 tablespoon red wine vinegar (I use lemon juice instead)
4 tablespoons olive oil
1 teaspoon dry oregano
freshly ground black pepper

Grate the carrots using the fine shredder of a food processor, the medium shredder of a Mouli-julienne, or a hand grater (yields 3 cups).

In a salad bowl, whisk salt, vinegar, oil, and oregano.  Toss in the shredded carrots and grind pepper over them; mix well and taste.  Add more salt and pepper if you wish.