Salad of Asparagus, Arugula, Egg, and Radish w/Mustard Vinaigrette

Name: Salad of Asparagus, Arugula, Egg, and Radish w/Mustard Vinaigrette
Ingredients: 1 Tbsp (20 g) honey; ½ tsp (3 g) salt, plus more for seasoning; 2 Tbsp (30 ml) apple cider vinegar; ½ cup (120 ml) olive oil; 1 bag (4 oz | 115 g) arugula; Freshly ground black pepper; 1 bunch radishes (1 lb | 455 g) (Easter Egg is the most colorful variety); 1 bunch thick asparagus (1 lb | 455 g); ¼ cup (60 g) whole-grain mustard; 1 shallot (0.2 oz | 6 g); 2 hard-boiled eggs; 1 bunch radishes (1 lb | 455 g) (Easter Egg is the most colorful variety)

Preparation info

Difficulty
Easy

Appears in

Ruffage

By Abra Berens

Published 2019

About

Tasting for salt before serving is key to all recipes but especially so here because the asparagus can soak up the seasoning. Be aware that the salt will leach water from the asparagus, so don’t dress more than 30 minutes before serving.

Ingredients

1 bunch thick asparagus (1 lb | 455 g)
1

Side dish
Vegetarian
Gluten-free

Method

With a sharp knife, vegetable peeler, or mandoline, shave the asparagus and radishes as thinly as possible. For the asparagus, cut either on an acute diagonal or in ribbons down the length of the stalk.

Pass the hard-boiled eggs through a fine-mesh sieve or finely chop with a knife.

Finely dice or thinly shave the shallot.