Shaved Asparagus and Radish Salad
Published April 13, 2022
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3tablespoons fruity, flavorful extra-virgin olive oil
- Zest of 1 lemon
- 2tablespoons lemon juice
- 4anchovy fillets, rinsed, blotted and roughly chopped
- Salt and pepper
- 1pound asparagus, medium-thick spears if possible
- 1cup thinly sliced daikon radish or other radish, preferably a mixture of colors (or more to taste)
Nutritional analysis per serving (6 servings)
90 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 6 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 3 grams protein; 288 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a small bowl, whisk together olive oil, lemon zest, lemon juice and anchovy. Season the dressing with salt and pepper.
- Step 2
Snap off and discard the tough end of each asparagus spear. Using a sharp knife, slice asparagus lengthwise into ribbons. For skinny asparagus, just halve lengthwise.
- Step 3
Place sliced asparagus in a large salad bowl. Toss with salt and pepper, then add the dressing and toss to coat.
- Step 4
For each serving, place a handful of dressed asparagus on a plate. Surround with slices of colorful radish, and tuck a few more slices among the asparagus ribbons. Sprinkle radishes lightly with salt.
Private Notes
Comments
A small, sharp knife will do this quickly. Hold the the spear flat on the cutting board, pinching the base between your thumb and forefinger. Staring about an inch up, slice the spears lengthwise, base to tip. Small ones may only yield halves, large ones might yield 4 or even 5 slices. Once sliced, cut the base off just above the point where you started lengthwise slices. Your slices will be perfect. Every bunch will vary so don't worry. After a couple spears you'll do it like a pro.
blanched the asparagus because it wasn't locally fresh. vinaigrette is awesome!
Sorry, I realized I should've searched myself. Google says you can use one or more of the following (I omitted a few that didn't seem to work with this particular dish): 1. Miso paste (1/2 tbsp miso for 1 tbsp anchovy paste) 2. Capers and/or caper brine (1/2 tbsp capers per 6 anchovy fillets) 3. Olive tapenade 4. Vegan Worcestershire or soy sauce 5. Bragg's liquid aminos
Very good, thanks to commenter for suggesting substituting miso!
I really loved this recipe and so did everyone I served it to, including my mother who is sensitive to tart flavors (especially lemon). I made the vinaigrette as written, with pepper, but omitted any salt, and my anchovies were perhaps more finely chopped. I also blanched my thin stalked asparagus for two minutes, and then instead of long strands, I cut them into 1.5 inch diagonal pieces and they were tender, but still tasting crisp and fresh! Will certainly make again.
Not even slightly delicious. It mostly just tastes...raw. Will probably chop the leftovers into really small pieces and add them to a larger salad.