Julienne Carrot Salad (French Bistro Style)

Prepare the dressing
6 Mix the olive oil, honey or maple syrup, lemon juice, vinegar, shallot, salt and black pepper in a lidded jar and shake until blended.
Make the salad
0 Grate or slice the carrots into matchstick pieces. You can use a box grater, julienne peeler, mandoline or chef's knife (see my photo tutorial right here). Transfer to a large bowl (you should have about 6 cups).
1 Pour the dressing over the salad and add the cilantro or parsley and the lemon zest. Toss well, until the carrots are evenly coated. At this point, you can marinate the salad for 10-15 minutes or refrigerate 3-4 days.
3 Just before serving, sprinkle on the almonds.