I was inspired to make this salad after eating a similar one at Mesa Restaurant in Costa Mesa, California. It is the perfect way to use new crop apples to make a savory, crunchy and refreshing salad. Use a mandolin to slice your apples and radishes. —Kim Pawell
Head of butter lettuce, rinsed and leaves kept whole
Pommery or other whole grain mustard
Spanish sherry vineagar
Salt and pepper to taste
Juice from 1/2 a lemon
Granny Smith apple
Sharp cheddar cheese, thinly sliced
Large radishes, sliced 1/8" thick
Fresh tarragon leaves
Fresh Chives, cut in 1/2" pieces
In This Recipe
Rinse, dry and chill butter lettuce leaves. It is best if the lettuce is chilled several hours or even a day in advance so lettuce is crisp and dry.
Make the dressing by putting mustard and vinegar in a small bowl and whisking in the walnut oil. Season with salt and pepper. Set aside.
Fill a small bowl with water and add lemon juice. Slice the apples in 1/8" slices, avoiding the core, using a mandolin or a sharp knife. Put the apples slices in the lemon water for a few minutes then drain and dry. Slice the radishes using the mandolin.
Build 4 individual salads a layer at a time, starting by placing three butter lettuce leaves on each plate. Drizzle a little dressing on each lettuce bed and then layer the apples, radishes and cheese on top of the lettuce bed, drizzling a little bit of dressing on each layer.
Garnish with tarragon, chives and Marcona almonds.