Apple, Radish and Marcona Almond salad
This layered apple, radish, cheddar cheese and Marcona almond salad was inspired by a similar salad served at Mesa Restaurant in Costa Mesa, California.
- Prep Time: 30 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Cuisine: New American
Ingredients
Scale
- 1 head of butter lettuce, rinsed and leaves kept whole
- 2 t Pommery mustard or other whole grain mustard
- 2 T Spanish Sherry vinegar
- 6 T walnut oil
- Salt and pepper to taste
- Juice from half a lemon
- 1 Gala apple, sliced using a mandolin set at 1/8th inch
- 1 Granny Smith apple , sliced using a mandolin set at 1/8th’
- 4 ounces Kerrygold Red Leicester cheese, or other tangy cheddar cheese
- 4 large radishes, sliced using a mandolin set at 1/8″
- 1/2 cup whole salted Marcona almonds
- 2 T fresh tarragon leaves
- 2 T fresh chives, chopped
Instructions
- 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 using the mandolin, or a sharp knife if you are skilled. Put the apples 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.