Description
A fresh and vibrant Asparagus and Radish Salad tossed in a tangy caper vinaigrette. This light and healthy salad features crisp blanched asparagus and peppery radishes, perfectly balanced with a zesty lemon and Dijon mustard dressing enhanced by the savory depth of capers. Ready in just 20 minutes, it makes a delightful side dish or a refreshing starter.
Ingredients
Scale
Vegetables
- 1 bunch fresh asparagus, trimmed and cut into bite-sized pieces
- 1 cup radishes, thinly sliced
Vinaigrette
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon capers, chopped
- 1 teaspoon Dijon mustard
- 1 teaspoon honey (optional)
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare Vegetables: Rinse the asparagus and radishes thoroughly. Trim off the tough ends of the asparagus and cut the stalks into bite-sized pieces to ensure even cooking and easy eating.
- Blanch Asparagus: Bring a pot of salted water to a boil. Add the asparagus pieces and blanch them for 2 to 3 minutes until they turn bright green and become tender-crisp. Immediately transfer them to a bowl of ice water to halt the cooking process and preserve their vibrant color.
- Slice Radishes: While the asparagus cools, thinly slice the radishes to add a crisp and peppery element to the salad.
- Make Caper Vinaigrette: In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, chopped capers, and honey if using. Season with salt and freshly ground black pepper to taste, blending until emulsified and smooth.
- Toss Salad: In a large mixing bowl, combine the blanched asparagus and sliced radishes. Drizzle the vinaigrette over the vegetables and toss gently to thoroughly coat every bite in the flavorful dressing.
- Serve: Serve the salad immediately for maximum freshness or chill it in the refrigerator briefly before serving to enjoy a cool, refreshing taste.
Notes
- Blanching the asparagus quickly cooks it while keeping its bright color and crisp texture.
- Honey in the vinaigrette adds a hint of sweetness but can be omitted for a more tangy dressing.
- Use fresh lemon juice for the best flavor; bottled lemon juice may alter the taste.
- This salad is best enjoyed fresh but can be refrigerated for up to one day.
- For added crunch, consider sprinkling toasted almonds or sunflower seeds before serving.
