- Tick the carrots, peel them, wash them and cut them down
- Clean the spring onion and cut into thin washers
- In a bowl mix the raspberry vinegar with a pinch of salt and pepper. Beat the ingredients until you get an emulsified sauce
- Put the carrots in a bowl, add the onion and season them with extra virgin olive oil and raspberry-emulsified sauce
- Serve carrots sprinkled with washed, dried and minced parsley.
