Shredded carrot salad is a school-cafeteria memory. Ribboned carrot salad is something else entirely — the same vegetable, cut long and thin enough to fold and drape, holding dressing the way a leaf of lettuce does. The only equipment involved is a peeler and a little patience.

The stroke is what matters. Anchor the carrot on the board, start at the top, and pull one continuous pass all the way down to get a full-length ribbon. Short choppy strokes give you shreds. Rotate the carrot a quarter turn every few passes so it stays round and keeps giving you wide ribbons instead of narrow slivers.

Dressed ribbons collapse if you stir them, so lift from underneath with your hands and let gravity do the tossing. Strawberry Rhubarb Vinegar and Lemon Extra Virgin Olive Oil make a vinaigrette that is genuinely fruity without any added sugar, and the salad holds in the refrigerator for a day without going limp.