And we’re back!

With a summer time salad! Just as summer is winding down. ::sighs::

So, Adam and I are back from his brother’s wedding – congratulations John and Caroline, it was a very lovely ceremony. Let me tell you – Charleston in August (especially the tail end of August) is HOT. Also muggy. Am also glad that I wore all the clothes that could become see through from sweat on days I was mostly indoors. With air conditioning.

I truly understand why air conditioning is used all the time in the south. Life around here would be pretty unbearable in the summer otherwise. Says a fairly died-in-the-wool preferrer of cold over heat (I can put on a sweater; eventually I can’t peel off any more clothes!)

Any rate

An asparagus and radish with mint salad.

Little cooking but decent amount of knife work. The whole thing tastes much, much better with very thin slices of radishes. So really, I’m not about to recommend this one to you unless you own a mandolin. Or are really good with a chef’s knife. … Or want to develop your knife skills.

It is pretty darn good though. And make ahead (by a bit) if you need the time closer to the meal for other things.

Asparagus and Radish Salad

Original from TheKitchn.com
Makes ~6 servings
Recipes left to try (& copy…): 30; Vegetables: 1 recipe left

Verdict: Keeping

  • 1 asparagus bunch, ~1lb
  • 1/2 tbsp olive oil or butter
  • 1 bunch radishes, ~1/4-1/2 lb
  • 1 tbsp good olive oil
  • 1 tsp rice vinegar
  • Kosher or other flaky salt
  • freshly ground black pepper
  • fresh or dried mint leaves, to taste (fresh is better, dried will do)
  1. Remove the woody ends of the asparagus and cut the remainder into 1 inch pieces. Heat the oil or butter in a skillet over high heat; cook the asparagus until warmed through and tender, but still crisp, about 2 – 3 minutes.
  2. Slice the radishes into thin rounds with a mandolin or very sharp chef’s knife – by preference, the slices will be translucent. Toss the asparagus and radishes together in a large bowl.
  3. Whisk together the good olive oil and rice vinegar. Pour this over the vegetables and toss; season to taste with salt and black pepper. If using fresh mint leaves, slice them very fine. Toss the mint with the vegetables.

Can be refrigerated for up to 4 hours before serving. Serve cold or at room temperature.

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