« Back to recipes

Carrot Salad with Summer Apples and Spearmint

Paul Fehribach - Big Jones
,

Chef demonstration
Salads
Summer

Serves 6-8

Ingredients
  • 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
Method

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.

Return to recipe listing »

Know your food, know your farmer
Locations & hours
May through October (Outdoors)
Lincoln Park
N. Clark St & N. Lincoln Ave
Wednesdays and Saturdays, 7am–1pm
June through October (Outdoors)
The Park at Wrigley
3637 N. Clark, adjacent to Wrigley Field
Thursdays, 4pm–8pm
June through October (Outdoors)
West Loop, Mary Bartelme Park
115 S. Sangamon St
Saturdays, 8am–1pm
November through April (Indoors)
Peggy Notebaert Museum
2430 N. Cannon Dr.
Saturdays, 8am–1pm

Full schedule »

Business office
2613 W. Lawrence Avenue

Chicago, IL 60625

(773) 880-1266

Contact us »

Follow us on Instagram

GreenCityMarket

Proud member of the Farmers Market Coalition

Donate