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Epicurious
Bon Appétit

Watercress Salad with Radishes, Apples, and Lemon

By Alison Roman

1.0

(1)

Image may contain Plant Vegetable Food Radish and Produce
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

  1. 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.

TagsSaladWatercressLeafy GreensVegetableRadishRoot VegetableAppleFruitLemonCitrusQuickEasyStarterRawDairy FreeNut FreeGluten FreeVeganVegetarianLunchDinnerBon Appétit
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