Appetizer: United States – Apple and Radish Salad

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 0 min

Total 10 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 small crisp apple (e.g., Honeycrisp), cored and thinly sliced
6 radishes, thinly sliced
2 cups (60 g) baby arugula or watercress
1 tbsp (15 ml) chopped fresh chives
2 tbsp (15 g) toasted sliced almonds
1 tbsp (15 ml) Dijon mustard
1 tsp (5 ml) honey
1 tbsp (15 ml) fresh lemon juice
1 tbsp (15 ml) apple cider vinegar
3 tbsp (45 ml) extra-virgin olive oil
1 / 4 tsp (1.25 ml) kosher salt
1 / 8 tsp (0.625 ml) freshly ground black pepper

Show original ingredient measurements

1 small crisp apple (e.g., Honeycrisp), cored and thinly sliced
6 radishes, thinly sliced
2 cups (60 g) baby arugula or watercress
1 tbsp (15 ml) chopped fresh chives
2 tbsp (15 g) toasted sliced almonds
1 tbsp (15 ml) Dijon mustard
1 tsp (5 ml) honey
1 tbsp (15 ml) fresh lemon juice
1 tbsp (15 ml) apple cider vinegar
3 tbsp (45 ml) extra-virgin olive oil
1 / 4 tsp kosher salt
1 / 8 tsp freshly ground black pepper

Instructions

Whisk together Dijon, honey, lemon juice, and apple cider vinegar until smooth. Slowly stream in olive oil while whisking to emulsify. Season with salt and pepper.
In a large bowl, combine arugula (or watercress), apple slices, radishes, and chives.
Drizzle about half the vinaigrette over the salad and toss gently to coat. Add more dressing to taste.
Top with toasted sliced almonds and a final crack of pepper. Serve immediately.