Apple, Radish & Marcona Almond Salad

Apple, Radish & Marcona Almond Salad

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READY IN 30 mins
PREP TIME 30 mins

This layered apple, radish, cheddar cheese and Marcona almond salad was inspired by a similar salad served at Mesa Restaurant in Costa Mesa, California.


  • 1 head of butter lettuce, rinsed and leaves kept whole
  • 2 t Pommery mustard or other whole grain mustard
  • 2 T Spanish Sherry vinegar
  • 6 T walnut oil
  • Salt and pepper to taste
  • Juice from half a lemon
  • 1 Gala apple, sliced using a mandolin set at ⅛th inch
  • 1 Granny Smith apple , sliced using a mandolin set at ⅛th'
  • 4 ounces Kerrygold Red Leicester cheese, or other tangy cheddar cheese
  • 4 large radishes, sliced using a mandolin set at ⅛
  • ½ cup whole salted Marcona almonds
  • 2 T fresh tarragon leaves
  • 2 T fresh chives, chopped


  • 1Rinse, dry and chill butter lettuce leaves. It is best if the lettuce is chilled several hours or even a day in advance so lettuce is crisp and dry.
  • 2Make the dressing by putting mustard and vinegar in a small bowl and whisking in the walnut oil. Season with salt and pepper. Set aside.
  • 3Fill a small bowl with water and add lemon juice. Slice the apples using the mandolin, or a sharp knife if you are skilled. Put the apples in the lemon water for a few minutes then drain and dry. Slice the radishes using the mandolin.
  • 4Build 4 individual salads a layer at a time, starting by placing three butter lettuce leaves on each plate. Drizzle a little dressing on each lettuce bed and then layer the apples, radishes and cheese on top of the lettuce bed, drizzling a little bit of dressing on each layer.
  • 5Garnish with tarragon, chives and Marcona almonds.