• Yield: Six servings

  • Time: 15 min prep, -- cooking, 15 min total

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.)


  • 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


  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)

Joan Nathan is the author of 10 cookbooks, including James Beard award-winning Jewish Cooking in America and James Beard award-winning The New Cooking in America. Her television show, "Jewish Cooking in America with Joan Nathan," was nominated for the James Beard award for Best National Television Food Show. Her writing also appears in The New York Times, Food Arts Magazine and Tablet Magazine.