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A bowl of fresh salad with thinly sliced radishes, zucchini ribbons, green beans, chopped nuts, and herbs on a concrete surface.

Asparagus, Green Bean & Radish Salad

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A quick, fresh spring salad of shaved asparagus, blanched green beans, and crunchy radishes tossed in a citrus vinaigrette.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4
Course: Salad
Cuisine: Californian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 bunch asparagus trimmed and shaved into ribbons
  • 1 bunch green beans trimmed
  • 1 bunch radishes cleaned and quartered
  • 1 small handful dill fronds
  • 1 handful sunflower sprouts
  • 1 bunch scallions green parts only, sliced
  • ¼ cup sliced almonds
  • ¼ cup extra virgin olive oil
  • ¼ cup champagne vinegar
  • 2 tablespoon dijon mustard
  • ½ orange juiced
  • Kosher salt and freshly ground black pepper to taste

Equipment

  • Medium Pot
  • Knife and cutting board
  • Colander
  • Mixing jar or bowl
  • Vegetable peeler

Method
 

  1. Bring a medium pot of salted water to a boil. Add green beans and blanch for 3 minutes. Drain and set aside to cool.
  2. Shave asparagus spears into ribbons using a vegetable peeler. Quarter the radishes. Slice scallion greens.
  3. In a small jar or bowl, combine olive oil, champagne vinegar, dijon mustard, and orange juice. Shake or whisk until emulsified. Season to taste with kosher salt and black pepper.
  4. On a serving platter or large shallow bowl, layer green beans, shaved asparagus, radishes, dill, sunflower sprouts, scallions, and sliced almonds.
  5. Drizzle with vinaigrette just before serving.

Notes

Storage: Best dressed and served the same day, the vegetables get soggy under the vinaigrette if it sits. You can blanch the green beans and shave the asparagus up to a day ahead and keep them dry in the fridge, then dress right before serving.

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