Makes 3 cups1 lb carrots 2 1/2 Tbsp lemon juice 1/2 tsp Dijon mustard or other grainy mustard 1/4 c olive oil 1 or 2 green onions, chopped 1 Tbsp chopped parsley 1 clove garlic, crushed Salt and black pepper 1. Scrub and peel carrots. Cut into uniform matchsticks or slices. 2. Blanch carrots in boiling water 3-4 minutes or until barely tender. Drain. 3. In a jar with tight-fitting lid, combine lemon juice, mustard, olive oil, onions, parsley and garlic. Shake vigorously. 4. Pour over warm carrots. Season with salt and pepper to taste. Refrigerate 6-8 hours or overnight.