Israeli Carrot Salad

iStockphoto

I have been making variations of this quintessentially Israeli salad for almost 30 years. Not only does it taste and look good, but it is so easy to prepare that I make it for last-minute dinner guests when I have no lettuce in the house. (Somehow my fridge is always stocked with raw carrots.)

Ingredients

  • 2 cloves garlic
  • 8 sprigs fresh parsley, stems removed
  • 1 pound carrots, peeled
  • 2 tablespoons lemon juice
  • 2 tablespoons orange juice
  • 4 tablespoons extra-virgin olive oil
  • 1/2 teaspoon salt
  • Several grinds of pepper

Instructions

  1. Place the garlic and the parsley in the bowl of a food processor equipped with a steel blade, and chop or julienne.
  2. Add the carrots, lemon juice, orange juice, oil, and salt and pepper.
  3. Pulse until the carrots are well chopped but not pureed. Adjust the seasonings and serve.


Note: You can add orange slices and/or radish slices to garnish this salad. Add grated or julienned celery root with the carrots in winter.

The Foods of Israel Today by Joan Nathan - Published by Knopf; First Edition edition (March 6, 2001)

Prep time: 
Cook time: 
Total time: 
Yield: 
Six servings
  • Want the best Parmigiano-Reggiano? Get closer to the rind.

    When America's Test Kitchen set their tasters loose on an 18-month-old wedge of Parmigiano-Reggiano, their verdict was unanimous: The closer to the rind, the better it was. Molly Birnbaum, their executive editor of Cook's Science, tells us why that is, and shares a recipe for Parmesan-Crusted Asparagus.

Top Recipes

The culinary journey of Michael Twitty

Culinary historian Michael Twitty is on a journey to discover himself, through the food of his ancestors. Joe Yonan talks to him about history, identity, and what exactly goes into a kosher soul roll.