Shredded Carrot Salad

The brilliant color of carrots and peas make this fresh and simple salad a welcome addition to a party buffet table.

INGREDIENTS

2 pounds young carrots, peeled

3 large scallions, trimmed

1/4 cup fresh lemon juice

1/4 cup vegetable oil

1 teaspoon salt

1 teaspoon sugar

Pinch of cinnamon

Pinch of allspice

Freshly ground black pepper

1/2 cup cooked peas, fresh or frozen

8 servings

Cut carrots in lengths to fit feed tube horizontally and parboil them in salted water until you can just pierce them with the tip of a sharp knife, about 3 to 5 minutes. Drain them and rinse under cold water. When they are cool, blot dry with paper towels.

Cut scallions into 1-inch pieces and process scallions with metal blade until they are finely chopped. Add lemon juice, oil, salt, sugar, cinnamon, allspice and pepper and process for about 3 seconds. Leave the dressing in the work bowl.

Insert shredding disc, pack carrots lengthwise in feed tube and shred, using medium pressure. Transfer contents of work bowl to serving bowl, add peas and toss gently to coat all ingredients with dressing. Serve cold or at room temperature. Adjust seasoning just before serving.