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.)
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)
Anthony Bourdain's new cookbook, Appetites, is a family-style cookbook, but since it's Anthony Bourdain's family, you're going to have some wild boar and octopus stock in there. He tells Lynne Rossetto Kasper about the stress of cooking for five people versus 500, making Spam musubi for his daughter's school lunch, and his Oval Office-approved opinion on the matter of ketchup on a hot dog.