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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)


  1. Put watercress, yellow squash, radishes, and onion in a large serving bowl.

  2. 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.

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