Description
Bright and refreshing, this Asparagus and Radish Salad with Caper Vinaigrette features crisp vegetables complemented by a zesty dressing—perfect for spring gatherings.
Ingredients
- Fresh asparagus
- Radishes
- Extra virgin olive oil
- Lemon juice
- Capers
- Dijon mustard
- Honey (optional)
- Salt & pepper
Instructions
- Rinse asparagus and radishes; trim tough ends from asparagus and cut into bite-sized pieces.
- Blanch asparagus in boiling salted water for 2-3 minutes until bright green, then transfer to ice water to stop cooking.
- Thinly slice the radishes.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, capers, honey (if using), salt, and pepper for the vinaigrette.
- In a large bowl, combine blanched asparagus and sliced radishes; drizzle with vinaigrette and toss gently to coat.
- Serve immediately or chill before serving.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Blanching
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 120
- Sugar: 3g
- Sodium: 210mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg