Asparagus Salad with a Dijon Vinaigrette

5 from 8 votes

A refreshing spring salad made with blanched asparagus, crispy radish, fresh parsley, and a zesty vinaigrette dressing.

Prep Time12

Cook Time3

Total Time15

Course: Salad, Side Dish

Cuisine: Mediterranean

Servings:

Blanch the asparagus by boiling for 2-3 minutes and moving them into an ice bath.
Plate the asparagus with cherry tomatoes and radishes. Top with almonds and add the dressing.
Top with feta and parsley and serve.

Place the olive oil, dijon mustard, red wine vinegar, kosher salt and black pepper in a jar. Shake well for a minute or two.

Asparagus Salad Tips:

Selecting Asparagus: Choose firm, bright green asparagus spears with tightly closed tips for the freshest taste.
Prepping Asparagus: To remove tough ends, gently bend each spear near the bottom – it will naturally snap where it becomes tender.
Enhancing Flavor: Try roasting the asparagus briefly in the oven with a drizzle of olive oil before adding it to the salad for an extra depth of flavor.
Adding Texture: Toast sliced almonds in a dry skillet over medium heat until golden brown before sprinkling them over the salad for a delightful crunch.
Customizing Ingredients: Feel free to customize the salad with your favorite ingredients, such as adding avocado slices or grilled chicken for extra protein.
Serve Immediately: Assemble the salad just before serving to ensure that the ingredients stay fresh and crisp. This ensures that the salad looks and tastes its best when served.

Dressing Tips:

1. Balancing Flavors: Taste your dressing as you go and adjust the ratios of olive oil, Dijon mustard, and vinegar to achieve the perfect balance of acidity and creaminess.
2. Emulsifying the Dressing: I add all the ingredients into a jar and shake vigorously for about 1-2 minutes. Another way is to slowly drizzle the olive oil into the other ingredients while whisking vigorously to ensure a smooth and creamy emulsion.
3. Storing the Dressing: Make extra dressing and store it in an airtight container in the refrigerator for up to a week. Just give it a good shake before using it again.
4. Customizing Seasonings: Feel free to customize the dressing with additional herbs or spices, such as minced garlic, honey, or lemon juice, to suit your taste preferences.
5. Dressing the Salad: Add the dressing to the salad just before serving to prevent the ingredients from becoming soggy. Start with a small amount and add more as needed, tossing gently to coat everything evenly.