Asparagus Salad with Radishes and Fennel
Light, crunchy, refreshing and full of flavor, this spring salad is easy to prepare. It can be a main meal salad, especially if you add the feta and/or some sliced hard boiled eggs. Adapted from The Roasted Root www.theroastedroot.net
Ingredients
- 1 bunch asparagus, ends trimmed trim off about an inch or so of the tough stalk
- 1/2 cup thinly sliced radishes
- 1 bulb fennel, sliced only the white bulb part
- 1/4 red onion, thinly sliced
- 1/2 cup feta cheese, crumbled optional
Lemon Vinaigrette Dressing:
- 1 lemon, juiced
- 1 tbsp white wine vinegar
- 2 tbsp olive oil
- 2 tbsp flat leaf parsley, finely chopped
- 3 cloves garlic, minced you can use the preminced in the jar, found in produce section
- kosher or sea salt, to taste
Instructions
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Mix vinaigrette dressing ingredients together with a whisk or by shaking in a closed Mason jar. Set aside.
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Cut the asparagus into two or three inch pieces and steam in a vegetable steamer, or place in a shallow pan of water, and cook until the spears start turning dark green. You want them tender-crisp, so don't over cook.
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Drain the asparagus and run under cold water (or submerge in an ice bath) to stop the cooking process and to chill the spears.
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Place asparagus, radish slices, fennel, red onion in a large bowl. Drizzle dressing on top and gently toss to coat.
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Sprinkle with crumbled feta, if using.
If you’re like me and love asparagus, take a look at my Spring Market: Asparagus post and maybe try my Creamy Asparagus Soup recipe.
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