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
