Grated Carrot Salad (Carottes Râpées)

Cut carrots into a fine julienne with the julienne blade of a mandoline or a sharp knife. Place carrots in a bowl; refrigerate until ready to use. One hour before serving, sprinkle carrots with 1/4 teaspoon salt. Combine rind, juice, Dijon mustard, red pepper, and garlic in a small bowl, stirring with a whisk. Gradually add oil, stirring constantly with a whisk. Stir in remaining 1/8 teaspoon salt and black pepper. Add half of vinaigrette to carrot mixture; toss to coat. Let stand 1 hour. Add remaining vinaigrette to carrot mixture; toss to coat. Sprinkle with chives.