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)
Chef Sean Brock, author of Heritage, grew up in a town where seed saving was a way of life. "You just saved these seeds not because you were poor, but because you really loved the flavor of a particular tomato or a particular bean," he says.