Asparagus and Radish Salad
It is almost spring and for the first time since I moved to Maine, I CAN SEE GRASS ON MARCH 1. To those in warmer parts of the country, this may not seem noteworthy but Maine springs are notoriously wet and we are often covered in snow until April - sometimes even into May. Anthony is a little bummed we won’t get to go snowshoeing again but personally, I’m thrilled. I love spring and in Ohio, spring is long, warm and glorious.
Weather patterns aside, I’m also excited its spring because that means some of my favorite produce will be returning to the farmer’s market. Radishes, peas, asparagus, onions, fiddle heads and more will soon be gracing the stands at the Portland Farmer’s Market and my plate. This means I’ll be whipping up all kinds of fresh new recipes from salads to ravioli.
One dish I am so excited to make is this salad. Asparagus and radish are two of my favorite vegetables and the first things to come up in the garden on the island every year. The nice thing about spring crops is that they are almost always tender, meaning you don’t have to cook anything in this recipe. That is a concept I can fully support and get behind. Not only does it cut down on dishes but it means I’m that much closer to a delicious meal. The best part? You can make this salad the night before and the flavors will blend together beautifully.
There are a few little tricks I’ve picked up that make this salad even better. First, use fresh asparagus on the thinner side. If all you can find is thicker stalks, that’s fine, just be sure to slice it into thin pieces. Second, stop cutting your asparagus and start snapping it like you do green beans. The stalk will snap where it is tender, discard the rest. Lastly, the olive bar at my grocery store always has a great selection that are reasonably priced. I prefer to use the kind marinating in oil rather than brine but you do you.
If you really wanted to, you could add some cheese to this salad but I love it just the way it is. The peppery radish, fresh lemon and tender asparagus team up for a crunchy, refreshing salad that will be a star on any table this spring.
Asparagus and Radish Salad
1 bunch asparagus, washed and snapped
1 lb radishes, thinly sliced
1/2 cup marinated olives
1 shallot, thinly sliced
2 tablespoons lemon juice
4 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon ground pepper
1 teaspoon oregano
Chop the asparagus into 1-inch pieces. If the asparagus is thick, slice the asparagus pieces in half.
In a mixing bowl, whisk together the lemon juice, salt, pepper, and oregano. Slowly add the olive oil while whisking until the sauce is emulsified and golden.
Toss all the vegetables with the dressing and cover. Chill at least 30 minutes before serving.
