Carrots – Celery – Salad

by Editorial Staff

Summary

Prep Time	15 mins
Total Time	15 mins
Course	Salad
Cuisine	European
Servings (Default: 2)

Ingredients

3 medium carrot (s)
0.33 celeriac
1 sour apple (Granny Smith)

For the dressing:

Lemon juice
Vinegar, (white wine or fruit vinegar)
Oil, (walnut oil or gray seed oil)
Salt and pepper, from the mill

Instructions

Peel and coarsely grate the carrots and celery bulbs. Peel the apple as well, grate it roughly, mix everything together and drizzle with lemon juice. Dissolve salt (just a slightly larger pinch, that`s enough) in the vinegar, dilute with a little water depending on the acidity of the vinegar, mix with the salad. Finally, distribute the oil and pepper from the mill over it.
This salad lives from the fact that you use good oil and good vinegar, otherwise it tastes only half as good. If necessary, you can also do it without an apple, but with is much better.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.