A simple salad gets party-ready with fancy carrot ribbons and a shaken-up vinaigrette.
Peel carrot, then trim ends. Use vegetable peeler to slice carrot into ribbons. Transfer carrot ribbons to bowl with other vegetables.
Peel cucumber, then slice in half lengthwise. Cut each half into thin half circles. Transfer to bowl with other vegetables.
In small jar, combine oil, vinegar, mustard, salt, and pepper. Cover jar tightly with lid and shake until mixture is well combined, about 30 seconds. Spoon 2 tablespoons dressing over salad. Use tongs to toss vegetables until well coated with dressing. Serve. (Leftover vinaigrette can be refrigerated for up to 3 days. Shake well before using.)
For a simple vinaigrette, you can skip the tricky step of slowly whisking in oil to make an emulsion (a smooth mixture of liquids that normally do not mix—such as vinegar and oil). Just shake all the ingredients together in a lidded jar. A touch of Dijon mustard or mayonnaise (whichever you prefer) provides emulsifying power to keep the dressing smooth and balanced.