3-4 lg. carrots (approximately 3/4 lb.)
1/2 c. walnut pieces (or other nuts)
1/2 c. parsley, coarsely chopped
1 1/2 tsp. salt
1 tsp. black pepper, coarsely ground
1 tbsp. wine vinegar
1/3 c. vegetable oil

Using a hand grater, grate the carrots on the side with the large holes. Keep the carrot flat and try to hold it with palm of your hand as you push down. At the end, use a knife to cut the pieces that you cannot grate, and add them to the salad. Combine all the ingredients, tossing so the carrots are thoroughly impregnated with the seasonings.

Eat cool, but not cold. The delicate taste of the salad will be over powdered if served cold. Serve on a lettuce leaf.