Radishes and Asparagus Salad


10 min


  2 tbsp olive oil
  2 tbsp white wine vinegar
  2 tsp mustard
  1/4 cup shallots, finely diced
  1/2 tsp salt
  1/2 tsp pepper
  1 pound asparagus
  4 oz watercress salad, chopped
  4 oz arugula
  8 radishes, thinly sliced


  In a small bowl whisk oil, vinegar and mustard. Stir in shallots and half of the salt and pepper.
  Bring a pot of lightly salted water to boil. Peel the asparagus and cut it into approx. 1-inch pieces. Cook them for 1 minute, drain and rinse with cold water to cool.
  In a large bowl toss asparagus with watercress, arugula, radishes, dressing and remaining salt and pepper. Serve immediately.
  Source: Family Circle