Carrot or Celery Salad
MAKES: 4 servings
TIME: 20 minutes
This is so easy it barely qualifies as a salad, yet celery and carrots are so readily overlooked, and this is so good. Consider using this ultra-basic lemon juice–olive oil dressing—just as you would a vinaigrette—with lightly steamed and cooled broccoli, cauliflower, and other vegetables too. It’ll keep well, refrigerated, for up to a day after you make it, though it’s best served not-too-cold.
4 medium carrots or 6 medium celery stalks
Salt and freshly ground black pepper
Juice of 1 lemon, or to taste
2 tablespoons extra virgin olive oil, or to taste
01 To prepare the carrots, trim, peel, and cut into coins. To prepare the celery, trim the ends and “string” it; then chop it into bite-sized pieces.
02 Toss in a bowl with the salt and pepper, lemon juice, and olive oil. Taste, adjust the seasoning, and serve.
Variations
Carrot and Celery Salad. Use half as much of each and toss together.
