Asparagus Salad with Caper Herb Vinaigrette

Ingredients:

For the salad:

1 pound asparagus

4 radishes, thinly sliced

1 bunch arugula or spring greens
radish sprouts or other fine herbs like tarragon, chives or parsley
optional: edible flowers

For the dressing:
2 tablespoons champagne vinegar or sherry vinegar, apple cider vinegar or 1 tablespoon each fresh lemon juice and vinegar

¼ cup extra virgin olive oil

3 teaspoons capers, drained and chopped

2 tablespoons chopped fresh parsley or a mixture of parsley, chives and tarragon sea salt to taste pinch or two of freshly ground black pepper or use Aleppo pepper for a spicier dressing

Instructions:

Snap the woody ends off the asparagus. Steam for 4-5 minutes.

Give them an ice bath, then drain and dry on paper towels.

Cut into ½—1 inch pieces.

In a jar, mix together the vinegar (or lemon juice and vinegar) and olive oil. Season with salt and pepper to taste and add chopped capers and chopped herbs, shake jar with lid on to mix well.

In a salad bowl add asparagus, arugula, radish and herbs, and toss together.

Dress the vegetables with caper vinaigrette and enjoy!

Print
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A plate of asparagus salad with caper herb vinaigrette

Asparagus Salad with Caper Herb Vinaigrette


  • Author: Beth Bollinger

Ingredients

Scale

Salad Ingredients:                                                                                                                      

1 pound asparagus

4 radishes, thinly sliced

1 bunch arugula or spring greens

radish sprouts or other fine herbs like tarragon, chives or parsley

optional: edible flowers 

Dressing Ingredients:

2 tablespoons champagne vinegar or sherry vinegar, apple cider vinegar or 1 tablespoon each fresh lemon juice and vinegar

¼ cup extra virgin olive oil

3 teaspoons capers, drained and chopped

2 tablespoons chopped fresh parsley or a mixture of parsley, chives and tarragon

sea salt to taste

pinch or two of freshly ground black pepper or use Aleppo pepper for a spicier dressing


Instructions

Preparation:

Snap the woody ends off the asparagus. Steam for 4-5 minutes. Give them an ice bath, then drain and dry on paper towels. Cut into ½—1 inch pieces.

In a jar, mix together the vinegar (or lemon juice and vinegar) and olive oil. Season with salt and pepper to taste and add chopped capers and chopped herbs, shake jar with lid on to mix well. In a salad bowl add asparagus, arugula, radish and herbs, and toss together. Dress the vegetables with caper vinaigrette and enjoy!

Keywords: PALEO, PEGAN, DF, GF, VEGAN