Griddled Radish, Fennel and Asparagus Salad with a Caper Dressing
Serves: 4
Ready in: 15 to 30 mins
Eco FriendlyGluten FreeQuick MakeVegan Friendly
Ingredients:
[hd]For the dressing[/hd]4 tbsp extra virgin olive oil
1 tbsp sherry vinegar
½ red onion, finely chopped
2 tbsp baby capers
salt and pepper
[hd]For the salad[/hd]
2 tbsp olive oil
150g radishes, cut in half
1 large bulb fennel, sliced
200g asparagus, trimmed
small bunch of dill, chopped, to serve
method:
- Put a large griddle pan on to heat up, and meanwhile, make the dressing. In a small bowl, mix together the olive oil and sherry vinegar, then add the onion and capers, season with salt and pepper and set aside.
- Lightly dress all the vegetables for the salad in olive oil. When the griddle pan is hot, grill the vegetables on both sides in a single layer, until the familiar bar marks start to appear. This usually takes a couple of minutes. You may need to do this in a couple of batches if all the vegetables do not fit in the pan at once.
- Once cooked, arrange the griddled vegetables on a serving dish, season with salt and pepper, drizzle over the dressing and scatter with the chopped dill. Serve at once.
