Carrot and Apple Matchstick Salad with Radishes
Colorful, crisp and super-fresh—what more could you want in a springtime salad? Some of the ingredients are cut into thin strips known as matchsticks, or julienne. While this technique takes a bit more time, you’ll be rewarded with a festive salad that will make an impressive presentation at a celebratory brunch or dinner. Don’t discard the celery leaves; they make a lovely garnish.
Ingredients
- Juice of 2 lemons
- 1 Tbs. extra-virgin olive oil
- 2 tsp. honey
- Kosher salt and freshly ground pepper
- 3 carrots, peeled and julienned
- 2 celery stalks, thinly sliced on the diagonal
- 1 apple, cored and julienned
- 2 watermelon radishes, very thinly sliced
- 1/2 cup (2 oz./60 g) toasted pistachios
- Celery leaves for garnish (optional)
Directions
In a small bowl, whisk together the lemon juice, olive oil and honey. Season the vinaigrette with salt and pepper.
In a large bowl, toss together the carrots, celery, apple, radishes and pistachios. Drizzle with the vinaigrette and toss again. Season to taste with salt and pepper. Transfer the salad to a serving platter, garnish with celery leaves and serve. Serves 4 to 6.
Williams Sonoma Test Kitchen