*It goes without saying, a mandoline is a dangerous piece of kitchen equipment. Please exercise great care if using one.
*If you don’t have a mandoline, see the alternative slicing methods in the text above.
*I prefer to use extra virgin olive oil; it has a superior flavour.
*For best flavour, I always use sea salt. My preference is for Maldon sea salt flakes.
*Add a little more white wine vinegar if you prefer a sharper dressing. I taste the dressing before I add it, being mindful that the carrots will be carrying some oil.
*I use caster/superfine sugar as the finer granules dissolve more readily than regular sugar.
*I love the flavour of mint, but I am aware that not everyone feels that way. Serve the carrots plain, or, for a touch of green, some finely chopped parsley.