It's been 90+ degrees the last few days so I was looking for some new salad options.
NOTES:
This salad required a bit more preparation than I realized, with cooking the asparagus and heating the feta. I used the toaster oven for the feta and the warm gooeyiness is totally worth it. The asparagus was maybe a bit overcooked, I did two bunches for about 5 minutes each and could shave a minute off of each group. I also coarse chopped the snap peas and radishes, and used a bit of lemon zest (definitely not 1 Tbsp though I bet that would be delicious). The entire thing was warm and gooey, not the perfect cold summer salad but a really good attempt.
STARS:
4 out of 5. Will definitely make again as a potluck salad - I think it will be even better cold/room temperature.
RECIPE:
https://www.countryliving.com/food-drinks/a19041669/asparagus-snap-pea-and-radish-salad-recipe/
NGREDIENTS
2 lb. asparagus, trimmed and cut into 2-inch pieces
1 tsp. grated lemon zest, plus 2 tablespoons lemon juice
3 tbsp. plus 1 teaspoon olive oil, divided
3 tsp. fresh thyme leaves, divided
3 tsp. pure honey, divided
1 (8-ounce) block feta cheese
8 oz. snap peas, sliced
1 bunch radishes, sliced
Kosher salt
Freshly ground black pepper
DIRECTIONS
- Heat oven to 425°F. Bring a large pot of salted water to a boil. Cook asparagus, in batches, until crisp-tender, 3 to 4 minutes. Run batches under cold water to cool; pat dry.
- Whisk together lemon zest and juice, 3 tablespoons oil, 2 teaspoons thyme, and 2 teaspoons honey in a bowl. Season with salt and pepper.
- Place feta in the center of a large piece of aluminum foil. Drizzle with remaining teaspoon oil, remaining teaspoon thyme, and remaining teaspoon honey. Season with salt and pepper. Pull the foil up around the feta to create a pouch. Bake until warmed through, 14 to 16 minutes. Drain excess liquid and crumble with two forks.
- Toss together snap peas, radishes, cooked asparagus, and vinaigrette. Serve immediately topped with warm feta.
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