Description
A fresh, vibrant asparagus and radish salad dressed with a tangy caper vinaigrette, perfect for a light and healthy appetizer or side dish.
Ingredients
Scale
Salad Ingredients
- 1 bunch fresh asparagus
- 1 bunch radishes
Capper Vinaigrette
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 tablespoon capers, drained and chopped
- 1 teaspoon Dijon mustard
- 1 teaspoon honey (optional)
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare the vegetables: Rinse the asparagus and radishes thoroughly. Trim off the tough ends of the asparagus and cut the stalks into bite-sized pieces.
- Blanch the asparagus: Boil salted water in a pot and add the asparagus pieces. Cook for 2-3 minutes until they turn bright green. Immediately transfer them to a bowl of ice water to stop the cooking process and preserve their crispness.
- Slice the radishes: Thinly slice the radishes using a sharp knife or mandoline for even, delicate pieces.
- Make the vinaigrette: In a small bowl, whisk together the extra virgin olive oil, lemon juice, Dijon mustard, chopped capers, honey (if using), salt, and freshly ground black pepper until emulsified and well combined.
- Toss the salad: In a large mixing bowl, combine the blanched asparagus and sliced radishes. Drizzle the prepared caper vinaigrette over the vegetables and toss gently to coat everything evenly.
- Serve: The salad can be served immediately for best freshness or chilled in the refrigerator for 15-20 minutes before serving, enhancing the flavors.
Notes
- Blanching the asparagus and shocking in ice water helps maintain a bright color and crisp texture.
- The honey in the vinaigrette is optional and can be omitted for a less sweet, more tangy dressing.
- This salad is best eaten fresh but can be refrigerated for up to 24 hours.
- Adjust seasoning with salt and pepper to your preference.
