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Carrot Salad with Summer Apples and Spearmint

Paul Fehribach - Big Jones

Chef demonstration

Serves 6-8

  • 6 medium carrots
  • 2 medium summer apples, plus half a lemon
  • 1 small torpedo onion
  • 1/4 cup spearmint leaves
  • 1/4 cup cider vinegar
  • 3 Tablespoons honey, or to taste
  • 1/4 cup fruity extra virgin olive oil, French or Northern Italian
  • 2 teaspoons kosher salt, or to taste
  • 1 teaspoon chili flakes, or to taste

Cut the tops from the carrots. Scrub thoroughly and peel, if desired. Using a mandoline or box grater, julienne the carrot on the bias into 2" strips, and place in a mixing bowl.

Do the same with the apples, and toss in the juice of 1/2 lemon to prevent browning.

Julienne the torpedo onion and mint, and add to the mix.

In a separate small bowl, whisk together the vinegar, honey, olive oil, salt, and chili flakes.

Add dressing to the vegetable bowl and toss.

Refrigerate for about thirty minutes before serving.

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