- 1 cup mayonnaise
- 1 teaspoon grated lemon peel
- 1 teaspoon fresh lemon juice
- 6 Granny Smith apples (about 2 1/2 pounds), unpeeled, cored, cut into 1/2-inch pieces
- 1 1/2 cups chopped celery
- 1 1/2 cups chopped radishes
- 3/4 cup dried cranberries
- 1/2 cup finely chopped red onion
- 2 cups watercress leaves
- 1 1/2 cups pecans, toasted, chopped
- 2 heads of radicchio, leaves separated
- Mix mayonnaise, lemon peel, and fresh lemon juice in medium bowl to blend. Season to taste with salt and pepper. Refrigerate 15 minutes.
- Toss apples, celery, radishes, cranberries, and red onion in large bowl. Add lemon mayonnaise and toss to coat. (Can be prepared up to 8 hours ahead. Cover and refrigerate.)
- Fold watercress and pecans into salad. Arrange 2 radicchio leaves on each plate. Spoon salad into center of radicchio leaves and serve.