Ben Dewey, styling by Molly Baz
We highly recommend using more than one type of radish for this salad—it really makes a difference in both texture and presentation.
Recipe information
Yield
4 servings
Ingredients
3 large any color radishes (or 4 regular radishes), unpeeled, thinly sliced
1 firm, tart apple, such as Honeycrisp, Pink Lady, or Braeburn, unpeeled, thinly sliced, seeds removed
½ very thinly sliced, seeds removed, peel and flesh coarsely chopped
1 tablespoon fresh lemon juice
Kosher salt, freshly ground pepper
4 cups picked watercress with tender stems
4 scallions or 2 small spring onions, white and light green parts thinly sliced into rings
2 tablespoons olive oil
Preparation
Step 1
Mix radishes, apple, lemon, and lemon juice in a large bowl; season with salt and pepper. Let sit 10 minutes to marinate.
Step 2
Add watercress, scallions, and oil. Season with salt and lots of pepper and toss to coat.
