Asparagus, Radish, Mint and Feta Chopped Salad
Recipe and photo by Amy Maltzan
This chopped salad is filled with pops of vegetal asparagus, the bite of radish, cooling mint and pockets of smooth, salty feta. Pair it with a Riesling that has similar vegetal, acidic quality, such as Dr. Frank 2013 Dry Riesling or Ravines 2013 Dry Riesling.
1 large bunch asparagus (about 1 pound), sliced on the diagonal as thinly as possible
1 large bunch radishes, sliced as thinly as possible
2 scallions, thinly sliced
4 ounces feta, crumbled or diced into small cubes
Juice of 1 lemon, plus 1/2 teaspoon lemon zest
2 teaspoons honey
3 tablespoons extra-virgin olive oil
salt and freshly ground black pepper, to taste
3 tablespoons fresh mint, chopped
Combine thinly sliced asparagus, radishes, scallions, and feta in large bowl.
In a small bowl, whisk together lemon juice, zest, honey, and olive oil along with a generous pinch of salt and freshly ground black pepper.
Add lemon dressing to the vegetables and feta in the large bowl; taste and season with more salt as needed. Gently stir in chopped mint. Transfer to serving bowl and serve.
Note: The vegetable/feta mixture can be prepared a few hours ahead; keep refrigerated. When ready to serve, toss with the lemon dressing and chopped mint; taste and adjust seasoning as needed.
This recipe is from our upcoming May/June issue, out soon!