CEL­ERY, PEP­PER AND ONION SALAD

The Jerusalem Post - The Jerusalem Post Magazine - - FOOD -

Makes six to eight serv­ings.

Leaves from 8 stalks of cel­ery, cut into large strips 1 large tomato, cut into eighths or cubes

1 turnip, cut into eighths or 4½-cm. large strips 1 car­rot, cut into 4½-cm. large strips

1 red onion, cut into medium or thin strips

1 green pep­per, cut into medium or thin strips 2 cups mesclun let­tuce

2 bal­adi pick­led lemons, cut into quar­ters or eighths Juice from 1 lemon

Salt and pep­per, to taste

Pre­pare all the cut veg­eta­bles ahead of time in sep­a­rate bowls. Just be­fore serv­ing, add all the veg­eta­bles to a large bowl and mix well. Add the lemons and mesclun let­tuce and mix.

Add the lemon juice, salt and pep­per. Serve im­me­di­ately.

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