Apple, radish and marcona almond salad
Delight your palate with a refreshing apple, radish, and Marcona almond salad. This vibrant dish combines crisp, sweet, and savory flavors in every bite.
Ingredients:
- 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
- 110g 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
Instructions:
- Wash, pat dry, and refrigerate butter lettuce leaves. It is recommended to chill the lettuce for several hours or overnight for a crispy and dry texture.
- Prepare the vinaigrette by combining mustard and vinegar in a small bowl, then adding walnut oil gradually while whisking. Season with salt and pepper. Set aside.
- Prepare a bowl of water and lemon juice. Cut the apples into 1/8" slices, keeping away from the core, using a mandolin or a sharp knife. Soak the apple slices in the lemon water for a few minutes, then drain and dry them. Slice the radishes with a mandolin.
- Assemble four individual salads layer by layer, starting with laying out three butter lettuce leaves on each plate. Drizzle a bit of dressing on the lettuce leaves, then add layers of apples, radishes, and cheese on top, drizzling some dressing between each layer.
- Decorate with tarragon, chives, and Marcona almonds.
Summary:
- Calories: 1495 kcal
- Fat: 121 g
- Protein: 32 g
- Carbs: 69 g
- Potassium: 1265 mg
- Magnesium: 108 mg