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California market salad

Recipe by:Executive Chef Chris Vacca
California Market at Pacific's Edge, Carmel


  • Vinaigrette
    1/2 cup white balsamic vinegar
    3 tbsp. honey
    1 tsp. mustard
    1 cup grapeseed oil
    Salt and pepper, to taste
  • Salad
    1 bunch Easter egg radishes
    1 bunch heirloom baby carrots
    1 bunch heirloom baby beets
    Handful of spring mix
    1/4 cup toasted, chopped pistachios
    1/2 avocado, pitted, peeled and sliced


For vinaigrette: In a blender, mix vinegar, honey and mustard, increasing speed from slow to medium while adding oil slowly to emulsify. Season to taste with salt and pepper. Set aside. Makes about 1 1/2 cups. Leftover vinaigrette can be stored about a week in the refrigerator.

For salad: Using a mandolin, shave radishes as thin as possible. Carrots and beets may be roasted whole prior to slicing. In a bowl, mix vegetables, spring mix and pistachios. Toss all ingredients together with about 1/4 cup vinaigrette. Divide between 2 plates and top with avocado. 

Serves 2

Califonia Bountiful