Autumn Salad


Yield: 4 People


Work: 40 Minutes


Total: 40 Minutes


How to

  • Gather Tools and Ingredients, then prep Radicchio and Mustard Greens as indicated.

  • Fill Bowl with cold Water.

  • If using a Mandolin, set as thin as possible for slicing Beets and Radishes. Slice and store in cold Water.

  • If using a Mandolin, set slightly thicker. Slice Carrots a little thicker than Beets and Radishes and store in cold Water.

  • While Vegetables are soaking in cold Water, chop Thyme and combine with Vinegar, Oil, Honey, and Salt.

  • Vegetables will curl in cold Water. Once achieved, remove from Water, and mix all Vegetables in Bowl and add Oil/Vinegar mixture.

  • Season with more Salt if necessary.


  • Use our Honey Mustard Dressing for an extra kick!

  • Top with our Roasted Peppers or any of our Pickled Veg.

  • Top with our Poached Egg or Boiled Egg!

  • Try using different fresh Herbs that are available like Mint.

  • Try different varieties of Radicchio

  • Add in as many fresh Vegetables that you have on hand.

  • Good opportunity to use your favorite local Cheese!

  • Add some toasted Nuts or Seeds for some umami.


  • 1 Small to Medium head Radicchio, cleaned and chopped

  • 4 Medium Radishes, sliced

  • ½ Cup Mustard Greens, cleaned and chopped

  • 1 Medium Beet, peeled and sliced thin

  • 3 Small Carrots, peeled and sliced

  • ½ Cup Oil

  • ¼ Cup Apple Cider Vinegar

  • 1 Tbsp Thyme, stemmed and chopped

  • 1 Tbsp Honey

  • 1 tsp Salt


  • Knife

  • Cutting Board

  • Bowl

  • Measuring Cup

  • Measuring Spoons

  • Spoon

  • Airtight Container

  • Mandolin or Knife

  • Peeler

  • Whisk


  • Airtight Container in the Refrigerator for 24 hours.


Questions about this recipe? Ask Chef Pierson!