Apple & Watermelon Radish Salad with Walnuts & Brown Butter Vinaigrette

Apple & Watermelon Radish Salad

with Walnuts & Brown Butter Vinaigrette

15 MIN
$10.99 Serves 2-4
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From the Test Kitchen

Every week we're bringing you a selection of Add-ons—a mix of our favorite appetizers, sides, and desserts that you can add to your box and fill out your table. This bright fall salad features crisp, sweet apple, crunchy walnuts, and mildly peppery watermelon radish. It's all tossed together with a delightfully rich brown butter-dijon vinaigrette.
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Dietary Information

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Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    330 Cals (est.)
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fresh
ingredients
Apple & Watermelon Radish Salad with Walnuts & Brown Butter Vinaigrette
Title
  • 1 head Butter Lettuce
  • 1 Watermelon Radish
  • 1 Apple
  • 1 oz Salted Butter
  • 1 Tbsp Honey
  • 1 Tbsp Dijon Mustard
  • 1 Tbsp Apple Cider Vinegar
  • ¼ cup Roasted Walnuts
time-saving
tips & techniques
How To: Hold a Chef's Knife
step-by-step
instructions
1 Prepare the ingredients

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Cut off and discard the root end of the lettuce; separate the leaves. Quarter, core, and thinly slice the apple. Grate the radish on the large side of a box grater. In a large bowl, combine the lettuce leaves, sliced apple, and grated radish. Roughly chop the walnuts.

2 Make the vinaigrette & serve your dish

In a small pot, heat the butter on medium until melted. Once melted, cook, stirring constantly, 2 to 3 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted). Turn off the heat. Carefully whisk in the mustard, honey (kneading the packet before opening) and vinegar. Taste, then season with salt and pepper if desired. Serve the salad drizzled with the vinaigrette. Garnish with the chopped walnuts. Enjoy!

Tips from Home Chefs

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Apple & Watermelon Radish Salad

1 Prepare the ingredients

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Cut off and discard the root end of the lettuce; separate the leaves. Quarter, core, and thinly slice the apple. Grate the radish on the large side of a box grater. In a large bowl, combine the lettuce leaves, sliced apple, and grated radish. Roughly chop the walnuts.

2 Make the vinaigrette & serve your dish

In a small pot, heat the butter on medium until melted. Once melted, cook, stirring constantly, 2 to 3 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted). Turn off the heat. Carefully whisk in the mustard, honey (kneading the packet before opening) and vinegar. Taste, then season with salt and pepper if desired. Serve the salad drizzled with the vinaigrette. Garnish with the chopped walnuts. Enjoy!

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