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)
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.