Name: Chopped Carrot Salad with Celery and Raisins
Total time: 15 min
Ingredients: 1/4 cup extra-virgin olive oil; 3 tablespoons lemon juice; 1 tablespoon honey; Salt and pepper; 1 pound carrots , trimmed and cut into 1-inch pieces; 3 celery ribs , trimmed and sliced thin crosswise; 3/4 cup raisins; 1/2 cup minced fresh parsley

Why This Recipe Works

Finely chopping carrots in the food processor, instead of grating them by hand, produced a delicately crunchy, light-textured base for our carrot salad. The food processor broke down the carrots in seconds, and we saved even more time by not peeling the carrots; scrubbing them was sufficient, and the skins contributed a subtle but pleasant bitterness. We added bulk and contrasting flavor to the carrots with lots of parsley (chopped by hand to avoid overprocessing the leaves in the food processor), celery, and raisins. A bright dressing bound it all together.

Before You Begin

We prefer the convenience and the hint of bitterness that leaving the carrots unpeeled lends to this salad; just be sure to scrub the carrots well before using them.

Instructions

Whisk oil, lemon juice, honey, 1 teaspoon salt, and 1/2 teaspoon pepper in large bowl until combined. Process carrots in food processor until finely chopped, 10 to 20 seconds, scraping down sides of bowl as needed. Transfer carrots to bowl with dressing; add celery, raisins, and parsley and toss to combine. Season with salt to taste. Transfer to serving platter and serve.