Soaking the carrot strips in ice water makes them curly and especially crunchy.
This was my favorite to make as a child
3 medium carrots
1 small head romaine lettuce
¾ cup (3 ounces) feta cheese, crumbled
½ cup snipped fresh dill, loosely packed
½ teaspoon salt
¼ teaspoon black pepper
Juice of 1 lemon
2 tablespoons olive oil
1. Peel carrots, and cut them into 3-inch lengths. Using a sturdy vegetable peeler, slice carrots into very thin, translucent strips. Place strips in ice-water bath, and let stand until curly, about 20 minutes.
2. Slice romaine head into ¼-inch-wide pieces.
3. Combine carrot strips, romaine, half of the cheese, dill, salt, and pepper in a large bowl. Drizzle lemon juice and olive oil over the salad, and toss to combine.
4. Divide among four serving plates. Top with remaining feta cheese. Serves 4.