Asparagus, Radish & Arugula Salad Recipe
Enjoy the last of the season's asparagus
When you've overdosed on hot fun in the summertime, the only meal that sounds remotely palatable is a crisp salad. This one from the Tasting Table Test Kitchen takes the last of the season's asparagus, steams them gently, then pairs them with cool sliced radishes, peppery arugula and a bright citrus dressing grounded with the slightest hint of miso. A few crunchy bites will rehabilitate your warm-weather weariness.
Recipe from the Tasting Table Test Kitchen
Asparagus, Radish And Arugula Salad With Miso-Lemon Vinaigrette
Enjoy the last of the season's asparagus in a crunchy, cooling salad dressed with miso and lemon.
Prep Time
0
minutes
Cook Time
5
minutes
Servings
4
servings
Total time: 5 minutes
Ingredients
- Ice
- ½ pound medium asparagus spears (about 12 spears), tough ends removed
- Zest and juice of ½ lemon
- 1½ teaspoons red or white miso paste
- ¼ teaspoon kosher salt
- Freshly ground black pepper
- 2 tablespoons canola or grapeseed oil
- 6 cups arugula
- 2 medium radishes, trimmed and thinly sliced
Directions
- Fill a bowl with ice and water and set on the counter. Fill a large pot with 1 inch of water and bring to a boil over high heat. Insert a steamer, add the asparagus, cover the pot and reduce the heat to low (or use a microwave steamer to steam the asparagus). Steam the asparagus until tender, 4 to 5 minutes. Use tongs to transfer the asparagus to the ice-water bath, then place the spears on a kitchen towel to drain. Set the spears on a cutting board and halve on the bias.
- In a large bowl, whisk together the lemon zest, lemon juice, miso paste, 1 teaspoon water, salt and pepper. Slowly drizzle in the oil and whisk until thick and creamy. Add the arugula, radishes and asparagus and lightly toss to combine. Transfer to a platter or individual plates and serve.