See Also: Cooking Club · Salads
Asparagus and Radish Salad
From Dorothy McNett's recipes at www.dorothymcnett.com. Use whatever vegetable of the season is nice and fresh. It is the combination of greens, your own homemade dressing and the abundance of vegetables that makes this a real salad!
6-8 spears of fresh asparagus
sprinkles of extra virgin olive oil
fresh salad greens, baby herbs, lettuces, etc
2-3 fresh radishes, sliced
1/3 cup extra virgin olive oil
zest of the lemon or orange
2 tablespoons lemon or orange juice
1/2 teaspoon sea salt
grindings of peppercorns
1/2 cup freshly grated Parmesan or Romano cheese
Wash and snap off the bottom end of each asparagus spear. Place on a glass or ceramic plate or pie pan. Sprinkle with olive oil. Cover with a glass plate or use a couple of the lettuce leaves. Cook in microwave 2-3 minutes. Or, steam the asparagus in a pan with a bit of water on the burner about 3-4 minutes. Remove and allow to cool a bit, and then cut into 1 inch pieces. In a beautiful salad bowl, combine the greens, radish slices and asparagus pieces. In a glass measuring cup, whisk together the olive oil, zest, juice, salt and pepper. Drizzle over the greens along with the cheese, tossing to coat evenly. Serve!
Recipe created 2014-03-12.
