Easter radish and asparagus salad
A spring salad for your Easter gathering!
YIELDS
3
TO
5
Ingredients
Vinaigrette
- 2 tablespoons olive oil
- A small handful of thinly sliced green onion
- 1 tablespoon white wine vinegar
- 1 tablespoon lemon juice
- 2 teaspoons honey
- 1 teaspoon Dijon mustard
- A bit of lemon zest
- Salt and black pepper
Salad
- 1 lb fresh green asparagus, trimmed and cut into 2 inch pieces
- 6-7 radishes thinly sliced
- 2 tablespoons sesame seeds
- 125gr crumbled feta
Directions
Vinaigrette
- Add olive oil, green onion, white wine vinegar, lemon juice, honey, dijon mustard, lemon zest, salt, and black pepper into a glass jar with a tight-fitting lid. Shake well and let sit for one hour Ideally so all the flavors intensify.
- Before dressing the salad, be sure to give the jar a good shake.
Salad
- In a medium-sized pot, bring four to five cups of water to a boil.
- Add asparagus and cook for three minutes.
- Drain and place asparagus in ice water. Then drain and pat dry. Transfer asparagus to a large mixing bowl
- Add sliced radishes and sesame seeds to the bowl and gently toss to combine.
- Pour vinaigrette into the bowl and gently toss again.
- Lastly, add feta to the bowl and toss it together one last time. Serve and enjoy!
