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.
- Serves: 6 persons
- 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)
Step 1In a small bowl, whisk together olive oil, lemon zest, lemon juice and anchovy. Season the dressing with salt and pepper.
Step 2Snap 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 3Place sliced asparagus in a large salad bowl. Toss with salt and pepper, then add the dressing and toss to coat.
Step 4For 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.