Summer Squash, Radish, and Watercress Salad
Cotija is a crumbly, salty cheese sold in Latin markets. Ricotta salata -- available at Italian and gourmet markets -- is a good substitute. You can make the salad and vinaigrette one day ahead; refrigerate them separately.
- Servings: 6
Source: Martha Stewart Living, August 2004
- 1 bunch watercress, tough stems discarded (about 3 cups)
- 2 medium yellow summer squash, cut into thin rounds (about 3 1/2 cups)
- 6 medium radishes, halved and cut into thin half-moons (about 1 cup)
- 1/2 small red onion, halved and cut into thin half-moons (about 1 cup)
- 1/4 cup sherry vinegar
- 1 tablespoon Dijon mustard
- 1/8 teaspoon coarse salt
- 1 1/2 teaspoons honey
- 6 tablespoons olive oil
- 2 ounces cotija cheese, crumbled (about 1/2 cup)
Put watercress, yellow squash, radishes, and onion in a large serving bowl.
Whisk together vinegar, mustard, salt, and honey in a small bowl. Whisking constantly, pour in the oil in a slow, steady stream; whisk until emulsified. Dress salad; sprinkle with the cheese.