• 2 lbs carrots
• coarse grain salt
• 1 med lemon
• 15 sprigs Italian Parsley
• 2 cloves garlic
• 2 Tbs. capers
• ½ cup olive oil
• salt & pepper to taste

Boil carrots, skin on, for 10 minutes.  Remove skins by rubbing under cold water.  Cut into ¼ inch disks.  Cut lemons into quarters then slice as thinly as possible.  Chop parsley and garlic.  Mix all ingredients in a glass bowl & season to taste.  Serve at room temperature.