Crunchy Rainbow Dance Party Salad

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2 large carrots (rainbow are nice), peeled

1 English cucumber, unpeeled, quartered lengthwise, seeds sliced away with a paring knife

1 large tart apple, unpeeled, cored, quartered lengthwise (then sliced again lengthwise if necessary to fit into feed tube)

8 big radishes, trimmed

2 big stalks celery

3 to 4 big heads red and/or white endive, ends trimmed, then split lengthwise to fit into feed tube; you can also roll a small head of radicchio leaves into batons to feed into the machine; or use a mix of endive and radicchio

½ cup roughly chopped toasted pistachios

4 to 5 ounces feta cheese, crumbled (don’t buy the pre-crumbled stuff; it’s dry and sad)

subheading: For the vinaigrette:

4 tablespoons olive oil

3 tablespoons red wine vinegar (you could also use cider vinegar)

Juice of ½ lemon

1 tablespoon Dijon mustard

2 teaspoons honey

1 large garlic clove, grated (use your microplane)

½ teaspoon salt

Pinch cayenne

Black pepper to taste

Note: Ingredients may have been altered from the original.

Directions at emilyrnunn.substack.com

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