Why You’ll Love This Recipe
This salad is a celebration of fresh, seasonal vegetables. The asparagus provides a tender crunch, the snow peas add a subtle sweetness, and the radishes contribute a zesty kick. The lemon vinaigrette ties everything together with its bright acidity, making it a versatile accompaniment to various dishes.
Ingredients
For the salad:
- 1 pound asparagus, trimmed and cut into 2-inch pieces
- 1 pound snow peas, strings removed
- 1 cup radishes, thinly sliced
- ½ cup fresh dill, chopped
- ½ cup fresh parsley, chopped
For the vinaigrette:
- 2 cloves garlic, minced
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 3 tablespoons fresh lemon juice
- 2 tablespoons white wine vinegar
- 2 tablespoons Dijon mustard
- 6 tablespoons olive oil
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
-
Prepare the Vinaigrette:
- In a bowl, combine the minced garlic, salt, pepper, lemon juice, white wine vinegar, and Dijon mustard.
- Whisk until the mixture is smooth.
- Gradually add the olive oil, whisking continuously until the vinaigrette is emulsified.
- Set aside.
-
Blanch the Vegetables:
- Bring a large pot of salted water to a boil.
- Add the asparagus pieces and cook for 2 minutes until they are bright green and slightly tender.
- Add the snow peas and cook for an additional 1 minute.
- Transfer the vegetables immediately to a bowl of ice water to halt the cooking process and preserve their color.
- Once cooled, drain and pat dry with a paper towel.
-
Assemble the Salad:
- In a large bowl, combine the blanched asparagus, snow peas, sliced radishes, chopped dill, and parsley.
- Pour the prepared vinaigrette over the salad and toss gently to coat all ingredients evenly.
- Serve immediately or refrigerate until ready to serve.
Servings and Timing
- Servings: This recipe yields approximately 4 servings.
- Preparation Time: 15 minutes
- Cooking Time: 5 minutes
- Total Time: 20 minutes
Variations
- Add Protein: Incorporate grilled chicken, shrimp, or tofu for a more substantial meal.
- Cheese: Sprinkle crumbled feta or goat cheese over the salad for added creaminess.
- Nuts: Add toasted almonds or pine nuts for a crunchy texture.
- Herbs: Experiment with fresh basil, mint, or tarragon to alter the flavor profile.
Storage/Reheating
- Storage: Store any leftover salad in an airtight container in the refrigerator for up to 2 days.
- Reheating: This salad is best enjoyed cold or at room temperature. If reheating, do so gently to avoid overcooking the vegetables.
FAQs
How do I trim asparagus?
To trim asparagus, hold a spear at both ends and bend it gently until it snaps. The point where it breaks is the natural end, which you can discard. Alternatively, line up the spears and cut off the woody ends with a knife.
Can I use frozen peas instead of fresh?
Yes, you can use frozen peas. Simply thaw them before adding to the salad.
Is it necessary to blanch the vegetables?
Blanching helps preserve the color and texture of the vegetables. However, if you prefer a raw salad, you can skip this step.
Can I prepare this salad in advance?
Yes, you can prepare the salad up to a day in advance. Keep the vinaigrette separate and toss it with the vegetables just before serving to maintain freshness.
What can I substitute for white wine vinegar?
You can substitute white wine vinegar with apple cider vinegar or rice vinegar for a milder taste.
Can I add other vegetables to this salad?
Absolutely! Feel free to add other spring vegetables like peas, green beans, or baby carrots.
How can I make this salad vegan?
Ensure the Dijon mustard and any added cheese are vegan-friendly. The rest of the ingredients are naturally vegan.
Can I use a different type of mustard?
Yes, you can use yellow mustard or whole-grain mustard as alternatives to Dijon mustard.
How do I make the salad spicier?
Add a pinch of red pepper flakes to the vinaigrette or include sliced jalapeños in the salad for a spicy kick.
Can I use a different type of oil for the vinaigrette?
Yes, you can substitute olive oil with avocado oil or walnut oil for a different flavor profile.
Conclusion
This Asparagus, Snow Pea, and Radish Salad is a delightful way to enjoy fresh spring vegetables. Its crisp texture and tangy dressing make it a versatile side dish that complements a variety of meals. Feel free to customize it with your favorite additions to suit your taste.
Asparagus, Snow Pea, and Radish Salad
- Total Time: 20 minutes
- Yield: 4 Servings
- Diet: Vegetarian
Description
This Asparagus, Snow Pea, and Radish Salad is a fresh, vibrant side dish perfect for spring and summer. The tender asparagus, sweet snow peas, and peppery radishes are complemented by a tangy lemon vinaigrette, making it a delightful and refreshing addition to any meal. Customizable with protein, cheese, or nuts, this salad is as versatile as it is flavorful.
Ingredients
For the salad:
- 1 pound asparagus, trimmed and cut into 2-inch pieces
- 1 pound snow peas, strings removed
- 1 cup radishes, thinly sliced
- ½ cup fresh dill, chopped
- ½ cup fresh parsley, chopped
For the vinaigrette:
- 2 cloves garlic, minced
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 3 tablespoons fresh lemon juice
- 2 tablespoons white wine vinegar
- 2 tablespoons Dijon mustard
- 6 tablespoons olive oil
Instructions
-
Prepare the Vinaigrette:
- In a bowl, combine garlic, salt, pepper, lemon juice, white wine vinegar, and Dijon mustard. Whisk until smooth.
- Gradually add olive oil, whisking continuously until emulsified. Set aside.
-
Blanch the Vegetables:
- Bring a large pot of salted water to a boil. Add asparagus pieces and cook for 2 minutes until bright green and slightly tender.
- Add snow peas and cook for 1 additional minute.
- Transfer vegetables to a bowl of ice water to halt cooking and preserve color. Drain and pat dry.
-
Assemble the Salad:
- In a large bowl, combine blanched asparagus, snow peas, sliced radishes, chopped dill, and parsley.
- Pour vinaigrette over the salad and toss gently to coat evenly.
- Serve immediately or refrigerate until ready to serve.
Notes
- Make-Ahead: Prepare the salad a day ahead but keep the vinaigrette separate and toss just before serving to maintain freshness.
- Storage/Reheating: Store leftovers in an airtight container in the refrigerator for up to 2 days. This salad is best enjoyed cold or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Tossing
- Cuisine: American
