Shaved Asparagus, Radish and Parmesan Salad
Never tried asparagus raw? This is your chance! Parmesan cheese, tangy Dijon mustard and lemon in this dressing are a bold accompaniment for the thinly sliced asparagus and peppery radishes.
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- Prep time
- 20 min
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- Servings
- 4 Servings
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- Serving size
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1 cup
Ingredients
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small radishes
- 6
- 6
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Parmesan cheese (grated)
- 2 tbsp
- 2 tbsp
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black pepper
- 1/4 tsp
- 1/4 tsp
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garlic (grated or minced)
- 1 clove
- 1 clove
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olive oil
- 2 tbsp
- 2 tbsp
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Dijon Mustard
- 1 tbsp
- 1 tbsp
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lemon (zested and juiced (about 1/4 cup juice))
- 1
- 1
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large asparagus spears ((1 lb))
- 1 bunch
- 1 bunch
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Directions
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In a large salad bowl, whisk together lemon zest, lemon juice, Dijon mustard, garlic, ground black pepper, Parmesan cheese and olive oil.
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Trim woody ends off of asparagus and discard. Trim heads off asparagus and toss in the bowl with the salad dressing.
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Using a vegetable peeler, shave asparagus stalks lengthwise and toss with the dressing in the bowl (or slice the asparagus using a slicing blade on a food processor).
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Shave radishes with the peeler, mandolin or slicing blade on the food processor. Toss with rest of salad ingredients.