Carrot Salad

I used to have these neighbors - Kevin and Bill when I lived on 10th st - they were a funny couple. Bill used to go on how instead of eating pasta, he grates raw vegetables - like squash etc. So somehow indirectly these two got me experimenting with grated salads. I grated courgettes (zucchini), parsnips, radishes, etc all of these usually with olive oil, some garlic and salt. They were some of my favorite salads for a while.

This is a simple carrot salad, but it's really nice.

1-2 Large carrots - peeled
3-4 cloves of garlic - peeled
Salt to taste
3-4 Tablespoons of extra-virgin olive oil (I usually just pour, for I like the taste)
I have an olive oil recommendation -Olio Beato - it's sold in US and UK - it's Italian in origin, and some of the best I've had outside of the Mediterranean.
Herbes De Provence seasoning - about 2 Tablespoon
1 Teaspoon of apple cider vinegar or lemon juice. (Not for health reasons, but apple cider seems to work best here. Balsamic can work as well)
Handful of nuts: Cashews, almonds work well. Pumpkin seeds go quite nicely as well.

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Grate the carrots on a FINE grater.
Crate/or crush and chop garlic and mix with the carrots
Add salt, olive oil, herbes de Provence (a rather indispensable ingredient), and teaspoon of vinegar/lemon juice and mix well. Sprinkle a little of the seasoning on top.
Crush the nuts and sprinkle over the top of the salad.

It's ready to serve.
I often add a bit of sliced avocado on the side - it goes very well. Dark rye german bread is also a good compliment to this salad.