While carrots are cooling, finely zest lemon into a bowl and juice it ... and refrigerate until ready to use. The salad will keep, covered, up to 5 days in the refrigerator.

Pour dressing over carrots and toss thoroughly. Taste and add more salt or lemon juice as needed. Let salad rest in refrigerator at least 10 minutes before serving. Serve chilled.

I grew up eating grated carrot salad at least twice a week. The French dress it very lightly with vegetable oil, lemon juice, salt, and pepper with chopped parsley. I have to admit I am not a fan ...