From the Farm: Recipes
Apple, Radish and Red Onion Salad
FOUND IN: Salad on October 29, 2012
Makes 4 - 6 plated salads
It's fall and time to celebrate apples! Any crisp apple: Cripps Pink, Pink Lady, Arkansas Black, or even Granny Smith Apples all work well in this recipe. I think it's fun to use more than one type, to enjoy the textures and subtle differences in flavor.
- 2 crisp apples, thinly sliced
- juice of 1/2 lemon
- 1 tsp lemon zest
- 1 bunch French Breakfast radishes, thinly sliced
- 1/2 red onion, thinly sliced
- 1 stalk celery or fennel branch
- 1 Tbs fresh lemon thyme leaves, minced
- 2 small heads butter-type lettuce
- 1 Tb olive oil, or to taste
- 1 Tb rice vinegar, or to taste
- Kosher salt and freshly ground black pepper
Slice apples, thinly and toss with lemon juice in a bowl. Add radishes, onion, celery or fennel and thyme. Toss all together with olive oil, rice vinegar, lemon zest, salt & pepper. Season to taste. Arrange on plates with lettuce and drizzle with a little of the dressing from the bowl.
Options: I love crunchy, crisp salads in the cooler season. There are 2 ways I do this type of salad. The thin slices look very elegant when plated, but sometimes it is fun to dice the fruits and vegetables, instead. If you make an effort to dice each item to a similar size and shape, it is remarkable what a difference it makes in your mouth. With the French Breakfast radishes, I use them as my guide, cut them in quarters, lengthwise, and then slice them into about 1/4 " slices. Then I cut the apples, celery, and onions to match the size of the radishes.