Apple, Radish and Marcona Almond Salad

By Kim Pawell
October 4, 2015
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Author Notes: 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

Serves: 4

  • 1 Head of butter lettuce, rinsed and leaves kept whole
  • 2 teaspoons Pommery or other whole grain mustard
  • 2 tablespoons Spanish sherry vineagar
  • 6 tablespoons Walnut oil
  • Salt and pepper to taste
  • Juice from 1/2 a lemon
  • 1 Gala apple
  • 1 Granny Smith apple
  • 4 ounces Sharp cheddar cheese, thinly sliced
  • 4 Large radishes, sliced 1/8" thick
  • 2 tablespoons Fresh tarragon leaves
  • 2 tablespoons Fresh Chives, cut in 1/2" pieces
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Garnish with tarragon, chives and Marcona almonds.

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