| Level: | Easy |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1/2 cup walnuts, toasted
- 1 tablespoon chopped shallot
- 1 clove garlic, smashed
- 1/3 cup extra-virgin olive oil
- 1 tablespoon sherry vinegar
- 2 teaspoons honey
- 1/2 teaspoon kosher salt, plus more as needed
- 1/4 teaspoon freshly ground black pepper, plus more as needed
- Kosher salt and freshly ground black pepper
- 1 pound asparagus, trimmed
- 8 ounces red radishes, cut into 1/4-inch wedges
- 1 lemon, halved
- 1 avocado, sliced into wedges
- Finely chopped fresh tarragon, for garnish
Instructions
- To make the dressing: In the bowl of a food processor or mini chopper, add the walnuts, shallots and garlic. Pulse until the walnuts are crumbly but the mixture is starting to get a little pasty. Add the oil, vinegar, honey, salt and pepper and puree until smooth. Adjust the seasoning if necessary.
- For the salad: Bring a large pot of salted water to a boil. Fill a large bowl with cold water and ice and set aside. Cook the asparagus until crisp-tender, 1 to 2 minutes, then transfer immediately to the ice bath to chill for 2 to 3 minutes. Drain and pat dry. Cut diagonally on a long, sharp bias into 2-inch pieces. Add to a serving bowl.
- Add the radishes to the asparagus. Squeeze the lemon juice over the vegetables and season with a pinch of salt and a few grinds of pepper. Gently toss. Spoon the dressing over the salad and toss again. Arrange the avocado over the salad, then garnish with the tarragon and serve immediately.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 262 |
| Total Fat | 24 g |
| Saturated Fat | 3 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 6 g |
| Sugar | 5 g |
| Protein | 4 g |
| Cholesterol | 0 mg |
| Sodium | 443 mg |
| Serving Size | 1 of 6 servings |
| Calories | 262 |
| Total Fat | 24 g |
| Saturated Fat | 3 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 6 g |
| Sugar | 5 g |
| Protein | 4 g |
| Cholesterol | 0 mg |
| Sodium | 443 mg |
Reviews
I served it on a bed of arugula and it was great!
Way to go, Jeff! We love salads but they can get boring so we’re always looking for something really different and this fit the bill! My husband just loved it. Followed the recipe exactly. It was rich, tangy and crisp. What a unique and wonderful combination of flavors!
Absolutely FABULOUS dish!!! My mother can’t eat nuts so I just omitted those from her dressing and she thought it was one of the BEST salads she has ever had! I actually served it on a bed of fresh lettuce and a beautiful piece of grilled chicken! Truly a 5-star recipe!
Very tasty! always looking for ways to use radishes in dishes
This is now my all time favorite salad! It just so happened that I had just harvested enough radishes to make this. My mouth was watering while watching Jeff make it and both my husband and I flipped over it! My best friend then made it and felt exactly the same way. THANK YOU JEFF!!!!
This is so delicious! I make it for almost every occasion and nobody ever complains that it’s served too often!
This came out fantastic. The walnut dressing is everything. I served mine over arugula dressed w/ lemon & olive oil. I also threw the radishes on the grill since we were also grilling salmon. It added a nice taste to the mix. Great summer salad!
I loooved this. No one else did. Oh well. More for me. The flavor and texture was amazing. Delicious.
Delicious! I didn’t have sherry vinegar and I am not growing tarragon. I used white wine vinegar and lemon thyme and dill as substitutes. Will make again.
We could not stop eating this! It’s so fresh & light! I used rice vinegar in place of sherry vinegar. My store didn’t have it . I served it with Ann Burrell’s Lemon & Herb marinated chicken thighs. Amazing!! I has some leftover dressing I’m going to put on butternut squash noodles for lunch.