Raw Carrot Salad with Hard-boiled Eggs
Boil the eggs in water for about 10 minutes. Drain, cool in ice water, peel, and chop.
Peel the carrots, cook a thick, big carrot in boiling salted water until tender. Cool in ice water, pat dry, cut into .6 cm (approximately 1/4 inch) slices and trim with a small, flower-shaped cookie cutter. Grate the remaining carrots. Stir together the grated carrots and the chopped egg.
Combine the oil and vinegar and season with salt and pepper. Toss with the carrot salad. and mix with the carrots and egg salad. Season and serve garnished with carrots flowers and parsley.