Serves 4-6
Prep time: 15 minutes, plus 15 minutes to marinate
Start by shaving the carrots, instead of grating them, to preserve the color and crunch, and mixing in some classic ingredients—no mayonnaise here!—so you get the great texture, tartness and freshness from the parsley in a super-elegant salad.

INGREDIENTS:
8 medium carrots
¼ cup fresh parsley, roughly chopped
¼ cup hazelnuts
3 tbsp sherry vinegar
⅓ cup raisins
1 tsp dijon mustard
3 tbsp olive oil
salt and freshly ground pepper

DIRECTIONS:
Combine the raisins and the sherry vinegar in a small bowl and set aside while you prepare the salad.
Wash and peel the carrots. Place on a cutting board with the point of the carrot facing away from you. Peel strips from the carrots to make ribbons, flipping the carrot over once you reach the center core. Add the ribbons to a bowl.
If you’re feeling fancy, toast the hazelnuts by placing them in a small dry skillet over medium heat, rolling them around in the pan frequently, for 1-2 minutes, just until they are fragrant. Remove to a cutting board and allow to cool for a moment before roughly chopping and adding to the carrots. Add the parsley and then using a fork, remove the raisins from the vinegar and add to the carrot mixture.
To the vinegar, add the dijon mustard, and using a small whisk or fork, whisk together until combined. Add the vinegar in a steady stream and whisk until emulsified. Season with salt and pepper. Pour the Dressing over the salad and toss to coat. Taste and adjust seasoning if necessary, and set aside to marinate and infuse for 15 minutes before serving.