Author Notes
The spring herb dressing in my asparagus and radish salad is inspired by the traditional green goddess dressing. I used dill, parsley and scallion. Feel free to use tarragon, chervil, basil, cilantro or mint if you like. - The Food Diva
—The Food Diva
Test Kitchen Notes
I tested The Food Diva's Asparagus & Radish Salad with Spring Herb Dressing, and it was an absolute hit. I halved the recipe, and I added a bit of chervil to the dill and parsley mixture in the dressing as suggested in the recipe notes because (a) I love it and (b) we happened to have some on hand. The dressing alone was a knockout, bright and zippy with just the right amount of tang. This was a breeze to prepare and would be a great dish to take to a picnic or potluck. - lastnightsdinner —The Editors
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Ingredients
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3 pounds
asparagus, blanched, trimmed and cut into 1 inch pieces
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1 bunch
radishes, thinly sliced
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1 cup
sour cream
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1/2 cup
fresh buttermilk
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2 tablespoons
mayoniasse
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2 tablespoons
extra virgin olive oil
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1
lemon, zested and juiced
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1 splash
white wine vinegar
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1/2 cup
fresh dill, chopped
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4
scallions, white and green part, chopped
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1/4 cup
Italian parsley, chopped
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salt to taste
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1 pinch
fresh black pepper
Directions
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Combine all the dressing ingredients in a blender and puree until well incorporated.
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Toss asparagus and radishes with enough dressing to coat, about 1 cup and season with salt and pepper.
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Keep salad well chilled until ready to serve.
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Extra dressing may be kept refrigerated in an airtight container for up to one week. Great used as a dip for raw veggies.
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