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4
Medium
By Diane Morgan
Published 2012
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.