Name: Watercress Salad with Radishes
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

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.

Watercress Salad with Radishes, Apples, and Lemon

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