Fine-julienne the carrots, if possible using a mandolin blade (or chopper or cuisinart or whatever you have) that makes them thin like hair. Sprinkle with a lot of good olive oil. Add salt and coarsely ground or cracked black pepper pepper. Let sit until wilted.
That's it. Some variants:
Add capers (and use less salt) and/or Add juice of tart oranges (ideally, blood oranges) and/or Add finely julienned purple onion
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Fine-julienne the carrots, if possible using a mandolin blade (or chopper or cuisinart or whatever you have) that makes them thin like hair. Sprinkle with a lot of good olive oil. Add salt and coarsely ground or cracked black pepper pepper. Let sit until wilted.
That's it. Some variants:
Add capers (and use less salt)
and/or
Add juice of tart oranges (ideally, blood oranges)
and/or
Add finely julienned purple onion