Parsley Root, Apple, and Watercress Salad

Preparation info
  • Serves


    • Difficulty


Appears in

By Diane Morgan

Published 2012

  • About

Raw parsley root gives this colorful salad the perfect crunch. To make quick work of cutting the apple and parsley root into matchsticks, I first use a small ceramic mandoline to cut thin slices. I then stack several slices and cut them into matchsticks with a sharp knife. Serve this salad immediately after you toss it, as the delicate, soft leaves of watercress will begin to wilt right away.