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Wash the
carrots, then cut off tops and bottom ends.
The outer ring of the carrot is darker in
color and more tender than the inner core.
With a swivel-action peeler, shred only the
tender, darker part of the carrot ino a
bowl; discard the tougher, lighter-colored
inner core.
Add the lemon
juice to the bowl, along with the salt,
pepper, and olive oil. Mix everything
together well, then cover the bowl with
aluminum foil or a lid, and place in the
refrigerator for at least one hour. |
