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.


Carrot and Celery Salad. Use half as much of each and toss together.