Shaved Asparagus and Radish Salad
An easy salad to put together, this is a celebration of the first asparagus of the season, which is sweet enough to eat raw. Omit the anchovy in the dressing if you wish, but it’s there to provide a boost of flavor, not to taste fishy. Any type of radish will work but, for a really vibrant salad, look for the many colorful varieties of daikon radish available at many farmers’ markets.
- Total:
- Serves: 6 persons
Ingredients
- 3tablespoons fruity, flavorful extra-virgin olive oil
- Zest of 1 lemon
- 2tablespoons lemon juice
- 4anchovy fillets, rinsed, blotted and roughly chopped
- Salt and pepper
- 1pound asparagus, medium-thick spears if possible
- 1cup thinly sliced daikon radish or other radish, preferably a mixture of colors (or more to taste)
Instructions
Step 1
In a small bowl, whisk together olive oil, lemon zest, lemon juice and anchovy. Season the dressing with salt and pepper.Step 2
Snap off and discard the tough end of each asparagus spear. Using a sharp knife, slice asparagus lengthwise into ribbons. For skinny asparagus, just halve lengthwise.Step 3
Place sliced asparagus in a large salad bowl. Toss with salt and pepper, then add the dressing and toss to coat.Step 4
For each serving, place a handful of dressed asparagus on a plate. Surround with slices of colorful radish, and tuck a few more slices among the asparagus ribbons. Sprinkle radishes lightly with salt.