Food & Cooking Recipes Salad Recipes Autumn Greens with Apples, Radishes, and Cheddar frico 3.0 (2) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 12 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. Ingredients 2 tablespoons sherry vinegar 2 teaspoons Dijon mustard Coarse salt and freshly ground pepper ¼ cup pumpkin-seed oil 6 tablespoons extra-virgin olive oil 2 Granny Smith apples 6 radishes, scrubbed and trimmed 9 cups mixed greens (about ¾ pound), washed and dried Cheddar Frico Directions 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. 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. Drizzle vinaigrette over salad mixture, and toss well to coat evenly. Serve immediately with cheddar frico. Rate it Print