• Prep Time
    20 Mins
  • Cook Time
    0 Mins
  • Total Time
    20 Mins
  • The base number of servings for this recipe is 4
    OK

    Pati Jinich's Apple, Radish and Watercress Salad With Pistachio and Chile de Arbol

    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!

    If you want to see more of Pati Jinich, tune into her show Pati's Mexican Table, now airing on local PBS stations. Check out the trailer here!


    Ingredients
    2
    bunches watercress rinsed and dried and the tougher ends of stems removed
    1
    green apple rinsed and cut into thin wedges
    1
    bunch radishes(or about 4 ounces, or 1 cup already sliced) rinsed stems and roots removed (halved and thinly sliced)
    1/4
    cup
    pistachios lightly toasted and chopped
    2
    chiles de arbol toasted and chopped (seeding optional)
    1/4
    teaspoon
    Dijon mustard
    1/2
    teaspoon
    honey
    1/2
    teaspoon
    kosher or sea salt (or to taste)
    *
    freshly ground black pepper to taste
    1
    tablespoon
    rice vinegar (natural and unseasoned)
    2
    tablespoons
    freshly squeezed lime juice
    3
    tablespoons
    Olive Oil
    2
    tablespoons
    vegetable oil
    Directions
    Place the apple and the radishes in a bowl. Place the watercress in another bowl.
    Heat a small 6 inch skillet set over medium low heat, add the pistachios and toast anywhere from 3 to 5 minutes, stirring often, until they are nicely toasted, but don't let them burn. Remove form heat. In the same skillet, toast the chiles de arbol anywhere from 3 to 5 minutes, flipping sides, 1 or 2 times along the way, remove from the heat.
    Remove the stems from the chiles de arbol. In a chopping board, chop the chiles de arbol. You may remove the seeds once they are chopped or keep them. Add the pistachios and chop them along with the chile de arbol creating a pistachio chile de arbol mixture.
    In a small bowl, combine the mustard, honey, salt, pepper, rice vinegar and lime juice with a whisk or fork. Slowly, pour in the oils and whisk or mix very well until thoroughly combined. Pour half onto the apple-radish mix and half onto the watercress.
    To serve, on small appetizer plates, add watercress, top with the apple-radish mixture and sprinkle some of the pistachio-chile de arbol mix on top.

    The base number of servings for this recipe is 4
    OK

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