Grate the carrots into a large bowl (or use your food processor shredding plate to make this task go much quicker).

In a small bowl, mix together the Dijon mustard and shallot. Zest the lemon and cut it in half, then squeeze in the juice from one half of the lemon. Slowly drizzle in the olive oil, whisking at the same time, to form a vinaigrette. Taste and season with salt and pepper. If you like your dressings a little sharper, squeeze in more lemon juice and whisk again.

Add the parsley to the carrots and stir to combine. Drizzle the dressing in and season with more salt and pepper if necessary. Let sit for 5-10 minutes at room temperature, then serve.