Mexican cuisine is so strong because it has a treasure trove of fabulous ingredients that are so accommodating in their use. As long as one understands the ingredient and its genuine nature, there are so many ways to experiment with it. That is also how a cuisine expands, by creating new combinations and testing the limits, sometimes failing and sometimes succeeding. Surely, many of the traditional takes were once new too.
Here, I use watercress, called berros in Mexico, and used tremendously in Mexican kitchens for salads. They are delightful: a bit bitter, made up on thin leaves but packed with flavor and such a nice delicate bite. On top, a combination of thinly sliced tart green apples and pungent radishes. One ingredient snapped from a tree and another pulled from the ground! Both ingredients have a bright colorful outer skin, yet, inside are crisp white. I use them both raw, and get the most of their watery crunch and contrasting taste. It is all covered in a light vinaigrette with a bit of mustard and a bit of honey. Toasted chile de árbol and pistachios, chopped together, add smoky, lightly spicy, crunchy, nutty and ironically sweet combination.
A fresh, crunchy, lightly tart salad with a nice kick and a combination of unexpected flavors!