Seasonal Summer Recipe 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
GreenCit
serves 6-8
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 to the vegetable bowl and toss. Refrigerate thirty minutes before serving.
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