Radish and Asparagus Salad with Cod

Radish and Asparagus Salad

In case you haven’t noticed, I’ve been on a bit of a radish kick lately. It started off with a breakfast with a radish base and then using radishes as hashbrowns.  Today I’m going to make a a salad with thinly sliced radishes, asparagus and a creamy sauce!
Washed and Snapped AsparagusStart by preparing the asparagus.  Wash them and then gently bend the bottoms until it snaps.  Then discard the woody part.Boiling AsparagusNow we’re going to blanch the asparagus.  This will cook the asparagus and give it a bright green color.  Start with boiling water that you’ve added salt to, then throw in the asparagus and cook for 2-3 minutes or until they turn bright green.Blanching AsparagusNow for the important part, you want to move the asparagus quickly into cold water to stop the cooking.  Using tongs, transfer the asparagus to some ice water in a large bowl.Sliced RadishesNext, you want to use a mandoline to thinly slice the radishes. As you can see in the picture, I used the thinnest slice possible, 1/16″.Blanched Asparagus and RadishesNow cut the asparagus into 1 inch sections, drain, and add in the radishes.Salad Dressing IngredientsNext, add all of the sauce ingredients to a food processor.  I use the tiny food processor that came with my immersion blender for small tasks like this. Note that in the recipe I call for olive oil.  I used bacon grease but I wouldn’t recommend it so I switched the recipe to olive oil 😉Salad Dressing MixedBlend it for a minute or so and you’ve got a nice, creamy, homemade sauce!Tossed Radish and Asparagus SaladMix it all together and the salad is done!Seasoned CodI paired this with some cod.  I just seasoned both sides with old bay and pan fried the fish.Radish and Asparagus Salad with CodHere’s a plated shot of the salad with some cod!

Radish and Asparagus Salad
Nutrition Information
  • Serves: 4
  • Serving size: ¼th
  • Calories: 154
  • Fat: 11g
  • Carbohydrates: 9g
  • Sodium: 65mg
  • Fiber: 4g
  • Protein: 5g
  • Cholesterol: 21mg
Prep time: 
Cook time: 
Total time: 
  • 1.5 Lbs Asparagus Spears
  • 10 Radishes
  • 4 Oz Sour Cream
  • 1 Tbsp Olive Oil
  • 1 Tbsp Mayonnaise
  • 1 Tbsp Lemon Juice
  • 1 tsp White Wine Vinegar
  • 1 Tbsp Dill
  • 1 tsp Parsley
  • Pepper to taste
  1. Add some salt to a large pot of water and bring to a boil
  2. While waiting for the water, wash the Asparagus spears and then gently bend them until they snap, discard the woody end of the Asparagus
  3. Add the Asparagus to the water and boil for 2-3 minutes or until they turn bright green
  4. Immediately transfer the Asparagus to a pot of ice water to stop the cooking process
  5. Cut the tops and bottoms off of the radishes and thinly slice using a mandoline
  6. Add the remaining ingredients to a food processor and blend to form the dressing
  7. Cut the asparagus into 1" sections and mix with the radishes and dressing
Nutritional info does not include the cod, only the salad.
Mandolines, they’re for slicing stuff thin in a hurry. This is one of the newer additions to the CMK kitchen and I plan on trying a lot of new stuff on it. So far I’ve just make some Goat Cheese Wraps by slicing some Zucchini super thing!
Cuisinart Immersion Blender
The Immersion Blender is another one of those items I thought would be completely worthless when I first got it. I knew you could make soups with it but I never imagined that you could whip up a chocolate mousse or even use its mini food processor to make homemade dressing!
Tovolo 7.5 Quart Mixing Bowl
Most of my large 5day recipes and casseroles are all mixed together before being baked. You really need a giant bowl to hold all the ingredients and this one fits the bill!

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