Honeycrisp Apple & Radicchio Salad with Lemon
Sweet, juicy Honeycrisp apple matchsticks meet the pleasant, earthy bitterness of shredded radicchio and peppery radish, all lifted by a bright, lip-smacking lemon dressing. The sharp sensory contrast between crisp natural sugars and bold fall/winter greens makes this dish instantly addictive. This is the light, vibrant side salad you pull together when dinner needs a fresh, crunchy counterpoint. Radicchio can easily overpower a plate if left unchecked, but pairing it with cold apple matchsticks and a fast lemon-zest emulsion creates an ideal balance of bite and brightness. It takes minimal knife work and brings immediate colour to any table spread.
Ingredients
- 2 medium Honeycrisp apples 350 g to 400 g total, cored and cut into thin matchsticks
- 2 cups finely shredded radicchio, loosely packed 130 g
- 3 to 4 medium radishes 50 g to 60 g, very thinly sliced
- ½ cup fresh flat-leaf parsley leaves, loosely packed 15 g
- 1 tablespoon freshly squeezed lemon juice 15ml
- 1½ tablespoon extra virgin olive oil 22.5 ml
- ½ teaspoon finely grated lemon zest
- ¼ teaspoon Windsor kosher salt or to taste
- Freshly ground black pepper to taste
Instructions
Whisk the Lemon Dressing
- In a small bowl, whisk together the lemon juice, extra virgin olive oil, lemon zest, kosher salt, and freshly ground black pepper until smoothly emulsified. Set aside.
Prep the Produce
- Core the Honeycrisp apples and slice into thin matchsticks, approximately ⅛ inch (3 mm) thick. Finely shred the radicchio and pick the parsley leaves.
Tip: If making ahead, cover and keep chilled in the refrigerator until ready to assemble.
Combine Ingredients
- In a large mixing bowl, add the cold Honeycrisp matchsticks, shredded radicchio, sliced radishes, and fresh parsley leaves.
Dress and Toss
- Drizzle the prepared lemon dressing over the salad immediately before serving. Gently toss with tongs or clean hands to evenly coat all ingredients without bruising the leaves.
Season and Serve
- Taste and adjust seasoning with a pinch more kosher salt or black pepper if needed. Transfer to a serving platter and serve immediately.
Notes
Chef’s Tips for Success
- Slice Right Before Dressing: Honeycrisp apples are oxidation-resistant compared to other varieties, but keeping them cold right up until dressing preserves maximum snap and keeps them visually bright.
- Preventing Soggy Greens: Radicchio and radishes release moisture once salted. Never add the dressing ahead of time; toss immediately before putting the platter on the table.
- Uniform Matchsticks: Use a sharp chef's knife or a mandoline fitted with a julienne blade to get clean ⅛-inch (3 mm) matchsticks so every bite gets an equal distribution of fruit and greens.
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