Griddled Radish, Fennel and Asparagus Salad with a Caper Dressing

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Recipe by Cook Vegetarian
Serves 4
Ready in 15 to 30 mins

Ingredients

    For the dressing

  • 4 tbsp extra virgin olive oil
  • 1 tbsp sherry vinegar
  • ½ red onion, finely chopped
  • 2 tbsp baby capers
  • salt and pepper

    • For the salad

  • 2 tbsp olive oil
  • 150g radishes, cut in half
  • 1 large bulb fennel, sliced
  • 200g asparagus, trimmed
  • small bunch of dill, chopped, to serve

How To Cook

  1. 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.
  2. 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.
  3. 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.
    4. http://www.loveradish.co.uk
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Griddled Radish, Fennel and Asparagus Salad with a Caper Dressing
  • Recipe by Cook Vegetarian
  • Serves 4
  • Ready in 15 to 30 mins
    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
    How to Cook
  1. 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.
  2. 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.
  3. 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.
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