Israeli Carrot Salad
from "The Foods of Israel Today" by Joan Nathan
as seen in The Orange County Register, 9-14-01
2 cloves garlic, peeled
8 sprigs (1/2 bunch) fresh parsley, stems removed
1 pound carrots, peeled, cut into 1- to 2-inch lengths
2 tablespoons lemon juice
2 tablespoons orange juice
4 tablespoons extra-virgin olive oil
1/2 teaspoon salt
Several grinds of pepper
Cook's note: You can add orange slices and/or radish slices to garnish this salad. Add grated or julienne celery root with the carrots in winter.
- Place garlic and parsley in food processor fitted with steel blade; process until chopped.
- Add carrots, lemon juice, orange juice, oil, salt and pepper.
- Pulse until carrots are well-chopped but not puréed.
- Adjust seasonings and serve.
Yield: 6 servings