Description
A fresh and vibrant Asparagus and Radish Salad tossed with a tangy and savory caper vinaigrette. This light, quick-to-prepare salad features crisp blanched asparagus and peppery radishes, making it a perfect healthy side dish or appetizer ready in just 20 minutes.
Ingredients
Scale
Vegetables
- 1 bunch fresh asparagus, trimmed and cut into bite-sized pieces
- 6-8 radishes, thinly sliced
Capre Vinaigrette
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon capers, drained
- 1 teaspoon Dijon mustard
- 1 teaspoon honey (optional)
- Salt, to taste
- Black pepper, to taste
Instructions
- Prep the Vegetables: Rinse asparagus and radishes thoroughly under cold water. Trim off the tough ends of the asparagus and cut them into bite-sized pieces to ensure easy eating and even cooking.
- Blanch Asparagus: Bring a pot of salted water to a boil. Add the asparagus pieces and blanch them for 2-3 minutes until they turn bright green and are tender-crisp. Immediately transfer asparagus to a bowl of ice water to stop the cooking process and preserve the vibrant color.
- Slice Radishes: While the asparagus cools, thinly slice the radishes using a sharp knife or mandoline for uniform thinness and a nice crunch.
- Make the Vinaigrette: In a small bowl, whisk together extra virgin olive oil, fresh lemon juice, Dijon mustard, capers, and honey if using. Season with salt and freshly ground black pepper to taste, creating a balanced, tangy dressing.
- Combine Salad: In a large mixing bowl, combine the blanched asparagus and sliced radishes. Drizzle the prepared caper vinaigrette over the vegetables, and gently toss to coat everything evenly without bruising the delicate ingredients.
- Serve or Chill: Serve the salad immediately for the freshest taste, or cover and chill in the refrigerator for up to an hour before serving to allow flavors to meld.
Notes
- Blanching asparagus preserves its crispness and bright color while softening the texture slightly.
- Honey in the vinaigrette is optional; omit for a less sweet, more tangy dressing.
- For a vegan option, ensure the honey is left out or replaced with a plant-based sweetener.
- This salad is best served fresh but can be chilled for up to 1 hour without losing texture.
- Adjust seasoning of salt and pepper according to taste preferences.
