Juice of 1 lemon
1 teaspoon lemon zest
1 teaspoon sugar
1/2 teaspoon salt
Pinch of freshly ground black pepper 1 medium garlic clove, grated
1/3 cup Extra Virgin Olive Oil
1 lb peeled rainbow carrots
1/4 cup pomegranate seeds
1/4 cup chopped roasted pistachios 1/4 cup chopped
Using a vegetable peeler, shave each carrot into long paper thin strips. Place carrot shavings into a medium bowl with ice water, this will help the carrots curl. Let the carrots sit in the ice bath for 10 minutes, then drain.
In a mason jar, combine the lemon, zest, sugar, salt, pepper, grated garlic, and olive oil. Shake to combine.
Add the shaved carrots into a serving bowl, top with pomegranate seeds, pistachios, and parsley. Toss with lemon dressing and serve.