Serves four
4 carrots, peeled, washed, and cut into chunks
4 stalks celery with leaves, washed and cut into chunks
1/2 medium red onion, minced
Sea salt and freshly ground black pepper to taste
Extra virgin olive oil, for drizzling, about 2 teaspoons
About 1 1/2 teaspoons Salsa Etrusca (12 year Old Italian balsamic vinegar) for drizzling
Few Celery leaves for garnish
Few Black olives for garnish
To prepare:
Working in a food processor fitted with the stainless steel blade, add carrots and celery to bowl and pulse until vegetables are coarsely chopped. Add onion and pulse until evenly blended. Transfer to a mixing bowl, season with salt, pepper, and drizzle with a few drops of olive oil until the vegetables glisten. Add vinegar, toss, and then taste and adjust the seasonings.
To serve, arrange celery leaves on a plate, mound chopped salad in the center and garnish with olives.
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