A wonderfully versatile salad that can be served with almost any main course. The vinaigrette is zesty and fresh, yet it's mild enough to work well with a variety of flavors. 

4 medium carrots 6 large radishes 1/4 teaspoon freshly grated lime zest 1 tablespoon fresh lime juice 1 1/2 tablespoons olive oil

Shred carrots with a mandoline or other manual slicer or in a food processor fitted with shredding disk. Julienne radishes. Whisk together zest, juice, oil, and salt and pepper to taste and toss with vegetables. 

Serves 4.