RJBC’s Match Stick Salad

We recently did a take out order from the new Roe Jan Brewing Co. in Hillsdale, NY.  (Here’s their curb-side menu) The restaurant hadn’t been open long before the shutdown came but it had been getting rave reviews since it’s opening. We had only been there once so thought this would be a good opportunity to try more of their menu. Their curb-side menu included the recipe for this salad (we had tried on our first visit and loved) which they encourage you to make at home. It’s a great recipe that you can do a lot with using various combinations of veggies. Unfortunately, we had no beets, kohlrabi or celery root on hand but it was still VERY tasty! Fresh…crunchy…healthy and flavorful. And, by the way, our take-out was fabulous!


For the dressing

  • 1 quart apple cider
  • ½ cup cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 cup mild oil, such as soy, canola, or safflower
  • Salt/pepper

Directions for Dressing

Place cider in a pot over medium heat and reduce to about ½ cup. Add vinegar, Dijon, salt and pepper. Slowly whisk in oil. Chill. Will last in the refrigerator for quite some time.


For the Salad

Wash, peel, and cut into 1/8″ x 1/8″ x 1” matchsticks raw apple, radish, celery root, beets, kohlrabi, cauliflower, carrots, and escarole (any combination that appeals to you). Cut enough to yield a big handful per person. Toss in salad bowl with toasted chopped walnuts (we used pecans) and some of the dressing.