Apple, Radish, Watercress Salad with Pistachio and Chile de Arbol

Method6 steps

1. 1

   Step 1: Rinse the watercress (2 bunches), dry it well and trim away tough stem ends. Rinse and core the apple and cut it into thin wedges. Rinse the radishes (1 bunch), trim off stems and roots, halve them and slice thinly. Put the apple and radishes together in one bowl and the watercress in a separate bowl.

   Uses 2 bunches watercress, rinsed, dried and tough stem ends trimmed · 1 green apple, rinsed and cut into thin wedges · 1 bunch radishes, about 4 oz or 1 cup sliced, rinsed, trimmed, halved and thinly sliced · Water for rinsing the watercress, apple and radishes, as needed

2. 2

   Step 2: Heat a small dry skillet, about 6 inches across, over medium-low heat. Add the pistachios and toast for 3–5 minutes, checking from 3 minutes and stirring often, until lightly toasted without burning. Transfer them out of the skillet and hold aside.

   Uses ¼ cup shelled pistachios, toasted and chopped during preparation

3. 3

   Step 3: In the same dry skillet over medium-low heat, toast the chiles for 3–5 minutes, checking from 3 minutes and turning them once or twice along the way. Lift them out and take the skillet off the heat.

   Uses 2 chiles de árbol, toasted and chopped during preparation; removing seeds is optional

4. 4

   Step 4: When safe to handle, remove the chile stems and chop the chiles on a board. Remove the seeds if desired, or leave them in. Add the toasted pistachios and chop them together with the chiles to make a crunchy topping.

   Uses All toasted pistachios · Both toasted chiles

5. 5

   Step 5: Whisk the mustard, honey (½ tsp), salt, black pepper, unseasoned rice vinegar and measured lime juice together in a small bowl. Slowly whisk in all the olive oil (3 tbsp) and vegetable oil (2 tbsp) until combined. Pour half of this vinaigrette over the apple and radishes and half over the watercress, tossing each bowl separately.

   Uses ¼ tsp Dijon mustard · ½ tsp honey · ½ tsp kosher or sea salt, or to taste · Freshly ground black pepper, to taste · 1 tbsp natural unseasoned rice vinegar · 2 tbsp freshly squeezed lime juice, ready to use · 3 tbsp olive oil · 2 tbsp vegetable oil

6. 6

   Step 6: Divide the dressed watercress among 4 small starter plates. Top each with the dressed apple and radishes, then sprinkle with the prepared pistachio–chile mixture and serve.

   Uses All dressed salad from the two bowls · Prepared topping for sprinkling, as desired