Shaved Asparagus and Radish Salad
- Total Time
- 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 servings
- 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)
Ingredient Substitution Guide
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.
Powered byPreparation
- 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
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Cooking Notes
Eric Phillips
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.
Ann
blanched the asparagus because it wasn't locally fresh. vinaigrette is awesome!
Kathleen
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
Jean/ Holland Ohio
Watermelon radishes are wonderful! They add to much to many dishes: salads, atop fish being baked, and as a beautiful item that can be a substitute for many types of onions in dishes. Stunning color, and nice colors and texture.
Jessica
Very good, thanks to commenter for suggesting substituting miso!
Kiara
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.
Val
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.
P5prolady
I made this for Easter dinner. I only had daikon radish and thought to add more color, so I shaved in strips of carrot in addition to shaving the daikon. The lemon dressing was a bit tart, and knowing that my husband wouldn't like it, I added about a half tsp of agave syrup. Still very bright and lemony, and it didn't make it sweet, but just more balanced.
Meg
Looked lovely. Tasted fine. A welcome dose of vitamin C. Was very easy to make, but probably wouldn’t make again.
paul mones
Using a vegetable peeler for most of the stalk - except the very top for which you can use the knife- results in a far more festive and tastier dish
Kathleen
Is there something one could use in lieu of anchovy for my vegetarian guests?
Kathleen
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
Hal Kuhns
Raw? No cooking???
Andie
Can you substitute anchovy paste for the anchovy fillets? (please?)
Max Alexander, Rome, Contestant MasterChef Italia 2020-2021
Besides being difficult to “shave” as others point out, raw asparagus is not readily digestible, and its grassy flavor will not appeal to everyone. I find asparagus salads are better tasting and easier on the digestive system when at least partially cooked.
Jean/ Holland Ohio
Watermelon radishes are wonderful! They add to much to many dishes: salads, atop fish being baked, and as a beautiful item that can be a substitute for many types of onions in dishes. Stunning color, and nice colors and texture.
Ann
blanched the asparagus because it wasn't locally fresh. vinaigrette is awesome!
John
I’ve used a paring knife to good effect. If you ever whittled it’s a similar motion.
Ann
I have tried “shaving” asparagus and gave up. It doesn’t even look “shaved” in the photo. Mandolin slicer was a mess. What thickness? A handheld sharp peeler. Nah. Still a mess. Suggestions here?
Jean/ Holland Ohio
I have shaved w a potato peeler ( just like I do to get thin shavings of carrots f matzah ball soup, or salads).
Eric Phillips
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.
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