Recipe

Asparagus & Radish Salad with Spring Herb Dressing

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Asparagus & Radish Salad with Spring Herb Dressing

Photo by The Food Diva

This recipe was entered in the contest for Your Best Asparagus Recipe
A&M's Testing Notes: I tested The Food Diva's Asparagus & Radish Salad with Spring Herb Dressing, and it was an absolute hit. I halved the recipe, and I added a bit of chervil to the dill and parsley mixture...
I tested The Food Diva's Asparagus & Radish Salad with Spring Herb Dressing, and it was an absolute hit. I halved the recipe, and I added a bit of chervil to the dill and parsley mixture in the dressing as suggested in the recipe notes because (a) I love it and (b) we happened to have some on hand. The dressing alone was a knockout, bright and zippy with just the right amount of tang. This was a breeze to prepare and would be a great dish to take to a picnic or potluck. - lastnightsdinner

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Chef
The Food Diva's Notes: The spring herb dressing in my asparagus and radish salad is inspired by the traditional green goddess dressing. I used dill, parsley and scallion. Feel free to use tarragon, chervil, basil...
The spring herb dressing in my asparagus and radish salad is inspired by the traditional green goddess dressing. I used dill, parsley and scallion. Feel free to use tarragon, chervil, basil, cilantro or mint if you like. - The Food Diva

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Serves 4-6

3 pounds asparagus, blanched, trimmed and cut into 1 inch pieces Ask a question about this ingredient

1 bunch radishes, thinly sliced Ask a question about this ingredient

1 cup sour cream Ask a question about this ingredient

1/2 cup fresh buttermilk Ask a question about this ingredient

2 tablespoons mayoniasse Ask a question about this ingredient

2 tablespoons extra virgin olive oil Ask a question about this ingredient

1 lemon, zested and juiced Ask a question about this ingredient

1 splash white wine vinegar Ask a question about this ingredient

1/2 cup fresh dill, chopped Ask a question about this ingredient

4 scallions, white and green part, chopped Ask a question about this ingredient

1/4 cup Italian parsley, chopped Ask a question about this ingredient

salt to taste Ask a question about this ingredient

1 pinch fresh black pepper Ask a question about this ingredient

Combine all the dressing ingredients in a blender and puree until well incorporated.
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Toss asparagus and radishes with enough dressing to coat, about 1 cup and season with salt and pepper.
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Keep salad well chilled until ready to serve.
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Extra dressing may be kept refrigerated in an airtight container for up to one week. Great used as a dip for raw veggies.
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7 Comments on Asparagus & Radish Salad with Spring Herb Dressing

luvcookbooks added about 1 year ago

This was great as a dip. Decreased the buttermilk to two tbsp. Used only asparagus, both green and white, both roasted and boiled. Made a lovely plate with a bowl of dip alongside.
Thanks!

luvcookbooks added about 1 year ago

Just realized that I never left a comment on this dish that my daughter and I have both made. I made it for dinner and my daughter made it for her grandmo when she went out to visit with my in laws (all by herself). Well reviewed both times, which is saying something!
I looked it up because I plan to take asparagus with the dressing as a dip to a wedding brunch/shower next week. Second plate will be the Prosciutto Wrapped asparagus from the Potluck Contest for carnivores!! that looked like a great recipe also. Thanks for the keeper.

jifferb added about 1 year ago

i just made this for tonights world cup bbq - loooved the dressing - several german friends commented that is just like the "grune sosse" that is used with meats in the frankfurt region... delicious!