Food
ASPARAGUS SALAD W/ HARDBOILED EGGS, PICKLED RADISH, WALNUTS, & RED WINE VINAIGRETTE

ASPARAGUS SALAD W/ HARDBOILED EGGS, PICKLED RADISH, WALNUTS, & RED WINE VINAIGRETTE by Ready Set Prep’d Meals

Spring has sprung, and there’s no better time than Derby to showcase some of the season’s best vegetables. Bright colors, bold flavors – this salad is sure to be a show-stopper.

Ingredients:

  • 1 bunch asparagus, shaved with a vegetable peeler
  • 1 bunch asparagus, peeled
  • 1 watermelon radish, sliced thinly
  • 1 cup pickled radish, recipe below
  • ½ cup red wine vinaigrette, recipe below
  • 1 bunch watercress, cleaned and long stems removed
  • 4 hard boiled eggs, quartered
  • ½ cup toasted walnuts

Directions:

  • Bring a salted pot of water to a boil for blanching.
  • Prepare an ice bath for shocking.
  • Add asparagus to the pot of water and blanch for 1 minute.
  • Remove from pot and immediately place in ice bath.
  • Once cool, pat the asparagus dry with a paper towel and slice on the bias into 1 inch pieces In a large bowl, toss together the watercress, asparagus, watermelon radish, and pickled radish.
  • Garnish with hard boiled eggs and toasted walnuts.
  • If serving immediately, can toss together with vinaigrette, or serve on the side.

Pickled Radishes

  • 1 lb. radish, shaved thinly on a mandolin
  • 1 cup rice vinegar
  • 1 cup water
  • ½ cup honey

Directions:

  • In a medium pot, bring the rice vinegar, water, and honey to a boil.
  • Place the radishes in a shallow pan and pour the pickling liquid over.
  • Place a weight or plate on top of the radishes to make sure they are fully submerged.
  • Let pickle for at least 30 minutes in the refrigerator.

Red Wine Vinaigrette

  • 3 tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1 shallot, minced
  • ½ cup olive oil
  • ¼ cup canola oil
  • Salt, black pepper – to taste

Directions:

  • Add red wine vinegar, water, Dijon mustard, honey and shallot to a blender and mix on medium
    high speed.
  • Slowly add olive and canola oils until mixture is emulsified.
  • Season with salt and
    pepper to taste.