Apple, Radish, Watercress Salad with Pistachio and Chile de Arbol
Ensalada de Berros con Manzana y Rábanos
2bunches watercress, rinsed, dried and the tougher ends of stems removed
1green apple, rinsed, and cut into thin wedges
1bunchradishes, (or about 4 ounces or 1 cup already sliced), rinsed, stems and roots removed, halved and thinly sliced
1/4cuppistachios, lightly toasted and chopped
2chiles de arbol, toasted, chopped (seeding optional)
1/2teaspoonkosher or sea salt, or to taste
freshly ground black pepper, to taste
1tablespoonrice vinegar, (natural unseasoned)
2tablespoonsfreshly squeezed lime juice
Place the apple and the radishes in a bowl. Place the watercress in another bowl.
Heat a a small 6 inch skillet set over medium low heat, add the pistachios and toast anywhere form 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.