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Autumn Greens with Apples, Radishes, and Cheddar frico

This salad of greens, crisp sliced apples, radishes, and crunchy cheddar frico (a thin wafer made by skillet-frying grated cheese) is drizzled with a pumpkin-seed-oil vinaigrette, which has a dark, intense color, and flavor to match. Look for pumpkin-seed oil in gourmet shops or health-food markets.

  • Servings: 12

Source: Martha Stewart Living, October 2002


  • 2 tablespoons sherry vinegar
  • 2 teaspoons Dijon mustard
  • Coarse salt and freshly ground pepper
  • 1/4 cup pumpkin-seed oil
  • 6 tablespoons extra-virgin olive oil
  • 2 Granny Smith apples
  • 6 radishes, scrubbed and trimmed
  • 9 cups mixed greens (about 3/4 pound), washed and dried
  • Cheddar Frico


  1. Make the vinaigrette: In a small bowl, whisk together vinegar and mustard; season with salt and pepper. Whisking constantly, slowly add pumpkin-seed oil and then olive oil in a steady stream until thick and emulsified.

  2. Slice apples and radishes on the thinnest setting of a mandoline or with a sharp knife. Place in a serving bowl; add mixed greens, and toss to combine.

  3. Drizzle vinaigrette over salad mixture, and toss well to coat evenly. Serve immediately with cheddar frico.

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