1 bunch of carrots, thinly sliced or shredded
1 leek, white only, thinly sliced
1 cup very small dill sprigs
zest and juice of one lemon
1 garlic clove, grated
1/4 cup olive oil
2 Tablespoons cider vinegar
Pinch each salt and freshly ground pepper
Toss together sliced carrots, leek, dill
sprigs and lemon zest.
Place the remaining ingredients in a
small lidded jar and shake to combine.
Pour over carrot mixture and stir well to
coat carrots thoroughly with dressing.
Refrigerate at least one hour before serving
to allow flavors to blend.
Cover and refrigerate leftovers.