Peel the carrots and then shave them into long thin slices ("ribbons") with a mandoline slicer. (Note: Although a mandoline is probably the better tool, we actually did this with a carrot peeler: Position the carrot firmly on a cutting board and grate a thin slice of carrot with the peeler traveling away from your hand.)

Place the carrot ribbons in a bowl and add the chives, olive oil, and lemon juice. Toss gently to combine. Sprinkle with a pinch of kosher salt.