by Terri Peña
The proportions of vegetables can be changed to suit your taste, or whatever happens to be in the garden or crisper drawer of the refrigerator. Slice everything as thinly as possible and use only the tips and top couple inches of the asparagus stalks.
If you have an immersion blender, it can be used for the salad dressing. Place all dressing ingredients into a container just larger than your blender and give it a whirl. The dressing will come together in a matter of seconds.
Spring Salad with Radish and Asparagus
- 1/2 pound asparagus
- 1 apple
- 6 good-sized radishes
- Spring greens
- Parmesan cheese
- To make the salad, thinly slice radish, apple, and asparagus. Toss with dressing and serve over spring greens, adding shaved Parmesan to the top as a garnish.
Spring Salad with Radish and Asparagus - Dressing
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice (or white wine vinegar)
- 2 teaspoons Dijon mustard
- 1 teaspoon honey
- salt & pepper
- To make the dressing, whisk together the lemon juice or vinegar, mustard, and honey. Slowly add in the oil, whisking constantly until all the oil is incorporated and you have a nice thick dressing. Add salt and pepper to taste.
More recipes: THE TASTES OF SPRING