Author 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, cilantro or mint if you like. – The Food Diva
—The Food Diva
Food52 Review: 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 —The Editors
Serves: 4-6
Ingredients
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3
pounds asparagus, blanched, trimmed and cut into 1 inch pieces
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1
bunch radishes, thinly sliced
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1
cup sour cream
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1/2
cup fresh buttermilk
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2
tablespoons mayoniasse
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2
tablespoons extra virgin olive oil
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1
lemon, zested and juiced
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1
splash white wine vinegar
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1/2
cup fresh dill, chopped
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4
scallions, white and green part, chopped
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1/4
cup Italian parsley, chopped
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salt to taste
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1
pinch fresh black pepper
Directions
- Combine all the dressing ingredients in a blender and puree until well incorporated.
- Toss asparagus and radishes with enough dressing to coat, about 1 cup and season with salt and pepper.
- Keep salad well chilled until ready to serve.
- Extra dressing may be kept refrigerated in an airtight container for up to one week. Great used as a dip for raw veggies.
/dee09f7d-b5e5-4eb0-ad9a-628e610aab26--SDC10936.JPG "Asparagus & Radish Salad with Spring Herb Dressing 2")
