Carrot, lemon and caper salad
- Wash the carrots and boil whole with their skins on in salted boiling water until tender. The carrots must be cooked until soft but not mushy. Remove the skins under cold running water and cut the carrots into 3 to 5mm-thick rings.
- Cut the lemon into quarters and each quarter into very thin slices. Coarsely chop the parsley and finely chop the garlic, then combine them.
- Place the carrots, lemon pieces and capers all together in a large bowl. Add the parsley, garlic, olive oil, salt and pepper to taste. Mix well and transfer to a serving dish.
- Serve at room temperature with a few parsley leaves on each portion.