Equipment
Ingredients
Salad Base
- 400 g asparagus, trimmed and shaved into ribbons
- 150 g radishes, thinly sliced
- 50 g scallions, thinly sliced on a bias
Zesty French Dressing
- 45 ml extra virgin olive oil
- 15 ml white wine vinegar
- 10 g dijon mustard, smooth
- 5 ml lemon juice, freshly squeezed
- 2 g kosher salt
- 1 g black pepper, freshly ground
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 132 kcal
- Protein
- 3 g
- Carbohydrates
- 6 g
- Fat
- 12 g
- Fiber
- 3 g
- Sugar
- 3 g
- Sodium
- 241 mg
- Saturated Fat
- 2 g
- Monounsaturated Fat
- 8 g
- Polyunsaturated Fat
- 1 g
- Potassium
- 332 mg
- Calcium
- 47 mg
- Iron
- 2.6 mg
- Magnesium
- 21 mg
- Phosphorus
- 65 mg
- Zinc
- 0.7 mg
- Vitamin A
- 44 mcg
- Vitamin C
- 14 mg
- Vitamin E
- 2.8 mg
- Vitamin K
- 75 mcg
- Vitamin B6
- 0.1 mg
- Thiamin
- 0.15 mg
- Riboflavin
- 0.17 mg
- Niacin
- 1.1 mg
- Folate
- 70 mcg
- Water
- 141 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Hold each asparagus spear flat against the cutting board by its woody base. Using a vegetable peeler, start from the bottom and shave upwards toward the tip to create long, thin ribbons. Transfer the ribbons to a large mixing bowl.
Add the thinly sliced radishes and scallions to the bowl with the asparagus ribbons.
In a small mixing bowl, combine the white wine vinegar, Dijon mustard, lemon juice, kosher salt, and black pepper. Whisk continuously while slowly pouring in the extra virgin olive oil until the dressing is fully emulsified and thick.
Pour the emulsified dressing over the prepared vegetables. Gently toss the mixture using your hands or a pair of tongs until every ribbon is lightly coated with the vinaigrette.
Transfer the salad to a chilled serving platter or individual plates. Serve immediately to ensure the vegetables remain crisp.
Chef's Notes
- Always choose thick asparagus spears when planning to make ribbons; thin spears are nearly impossible to shave and are better suited for roasting or blanching.
- For the crispest possible texture, soak the shaved asparagus and sliced radishes in a bowl of ice water for 10 to 15 minutes. Drain thoroughly and pat completely dry with a clean kitchen towel before tossing with the vinaigrette.
- A sharp vegetable peeler is crucial. A Y-shaped peeler typically offers the best leverage and control for shaving flat ribbons from round vegetables.
- The residual bite of the raw scallions and radishes can be mellowed by soaking the slices in very cold water for 10 minutes before adding them to the salad.
Storage
Refrigerator: 24 hours — Store dressing separately for up to 1 week. Once dressed, the salad will lose its crispness quickly.
Troubleshooting
Asparagus spears keep snapping while peeling
Cause: Applying too much downward pressure or using very thin asparagus
Fix: Chop the snapped pieces thinly on a bias instead of shaving them.
Prevention: Lay the spear completely flat on the board and let the peeler glide with gentle pressure. Purchase thick spears specifically for shaving.
Dressing is separated or broken
Cause: Oil was added too quickly
Fix: Add a few drops of warm water or an extra pinch of mustard to the dressing and re-whisk vigorously until it comes back together.
Prevention: Drizzle the oil in a slow, steady stream while whisking vigorously.
Salad is soggy and limp
Cause: Salad was dressed too far in advance or vegetables were wet
Fix: Cannot be fixed once fully saturated, but chilling in the refrigerator for 5 minutes may temporarily firm up the texture slightly.
Prevention: Ensure all vegetables are completely dry before assembly and only apply dressing right before serving.
Cultural Context
The concept of serving raw, finely shaved vegetables dressed in a sharp vinaigrette borrows heavily from the French tradition of crudites. A classic French vinaigrette relies on the emulsifying power of Dijon mustard, which not only binds the oil and vinegar but provides a pungent backbone that stands up to the assertive flavors of raw radishes and earthy asparagus. Serving vegetables raw highlights their peak seasonal freshness, a hallmark of spring culinary traditions across Europe.
