The raw asparagus and radishes make this a bright and crunchy salad. I like to have it as a main course served with some thinly sliced steak. It’s fresh and lean, perfect for these warmer months.
I find it easier to always make the salad dressings in a mustard or jam jar. No whisking involved, just shake it and it’s done. You can also make it in advance, put it in the fridge and just shake it before using it.
1 bunch of asparagus, trimmed and shaved using a vegetable peeler
2 carrots, grated or julienned
4 scallions, thinly sliced
10 cherry tomatoes, quartered (I used a mix of red, yellow and black)
¼ cup of extra virgin olive oil
¼ cup vinegar
1 tablespoon of honey
1 teaspoon of mustard
5 mint leaves, chopped
¼ clove of garlic, finely chopped
Salt to taste
Pepper, a pinch
Put the olive oil, vinegar, honey, mustard, mint, garlic, salt and pepper in a jar. Cover it and shake it well until the dressing has emulsified. Put all the vegetables in a bowl, add the dressing and toss to combine.