Cuisine of Many Colors
Asparagus, Pea, and Radish Salad
This is a perfectly delightful spring salad, featuring fresh veggies and a peppery vinaigrette kissed with honey.
Ingredients
- ¼ c. apple cider vinegar
- 3 tbsp. olive oil
- 2 tbsp. honey
- ½ tsp. salt
- ¼ tsp. black pepper
- ½ c. fresh mint, chopped
- 2 bunches asparagus, trimmed, blanched, and cooled
- 2 c. fresh English peas, blanched and cooled
- 2 c. snap peas, blanched and cooled
- 1 c. sliced assorted radishes, quartered, blanched, and cooled
- Pea shoots, for garnish
- To make the dressing, whisk together the vinegar, olive oil, honey, salt, and pepper in a large bowl until blended. Fold in the mint.
- Toss in the asparagus, peas, and radishes until coated. Arrange on a platter, and garnish with pea shoots.
Serves 6
Tips: Fresh peas are best, but frozen (good-quality) peas will work as well. Incorporate as many colors as possible. If you prefer white or purple asparagus, combine it with the traditional green.
Posted in May 2019 on Apr 01, 2019