Description
A fresh and vibrant Asparagus and Radish Salad tossed with a tangy and savory caper vinaigrette, perfect as a light appetizer or side dish. The asparagus is briefly blanched to retain a crisp, bright green texture, complemented by the peppery crunch of radishes and the briny punch of capers in the dressing.
Ingredients
Scale
Vegetables
- 1 bunch fresh asparagus, trimmed and cut into bite-sized pieces
- 6-8 radishes, thinly sliced
Capers Vinaigrette
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice, freshly squeezed
- 1 tablespoon capers, drained
- 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 for easy eating.
- Blanch Asparagus: Bring a pot of salted water to a boil. Add asparagus pieces and blanch for 2-3 minutes until they become bright green and slightly tender. Immediately transfer the asparagus to a bowl of ice water to halt the cooking process and preserve their vibrant color.
- Slice Radishes: While asparagus cools, thinly slice the radishes to add a crisp, peppery contrast to the salad.
- Make Vinaigrette: In a small bowl, whisk together extra virgin olive oil, lemon juice, Dijon mustard, capers, honey (if using), salt, and freshly ground black pepper until emulsified and well combined.
- Combine Salad: In a large mixing bowl, combine the blanched asparagus and sliced radishes. Drizzle the caper vinaigrette over the vegetables and toss gently to ensure even coating without bruising the ingredients.
- Serve: Serve the salad immediately for the freshest taste or chill in the fridge for 15-30 minutes to meld the flavors before serving. Enjoy as a light starter or side dish.
Notes
- Blanching asparagus briefly ensures it remains crisp and vibrantly colored.
- Honey in the vinaigrette is optional and can be omitted for a more tangy, savory flavor.
- This salad is best served fresh but can be chilled for up to 2 hours.
- Adjust seasoning with salt and pepper to taste, especially if capers are salty.
- For a vegan version, omit the honey or substitute with agave syrup.
