One of my favorite things about spring and summer is walking to the farmers market on Saturday mornings. I wouldn’t peg myself as a floral skirt wearing, beautiful basket carrying type of girl but the atmosphere makes me think I can become one. It also makes me think I can Irish tap dance, weave rugs and master the pottery wheel. Don’t ask me why those things because I have no idea. What I do know, is that Asparagus Salad with Challah Bread Croutons and Pickled Radishes makes me sing.
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The most magical thing though, is that my kids will sample the most random veggies for a two dollar token. They can use their token to purchase whatever veggies they want (most of the time the pick is carrots). I try to be a good mama and not steer them in the direction that works in my favor. Like say, spring radishes……
or asparagus…
The arrival of these two beauties at the market is the equivalent of the joy I feel on my birthday. Happy, happy, happy. To celebrate, let’s make this salad shall we? Asparagus Salad with Challah Bread Croutons and Pickled Radishes. This is a party in your mouth kind of a salad: Bright asparagus, sweet and peppery radishes, nutty cannellini, tangy feta, fresh herbs, and rich toasted challah bread.
How to make Asparagus Salad with Challah Bread Croutons and Pickled Radishes
Start by getting a little heat and butter onto those beautiful asparagus. Just a quick saute will help maximize the flavor and minimize any bitterness.
Here’s what just takes this next level: Challah bread skillet croutons. Challah bread is rich and slightly sweet. Toasted in olive oil and herbs, it brings a lot of magic to this salad: the perfect crunch, buttery flavor, and ummm bread. Its an obvious choice to add this in.
Do radishes scare you? Please, don’t let them. There are lots of varieties out there and if you want them sweet, feel free to ask around at market! I look for french radishes (small, round shape and red on the outside) because I love their peppery flavor. Which, by the way, will tone down with a quick pickle. The radishes are not overbearing at all here and add such a nice “zing”.
Just pretend you’re a kid about to get a two dollar token for trying… You’re about to win big.
Happy eating friends!
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Asparagus Salad with Challah Bread Croutons and Pickled Radishes
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 4-6 1x
- Category: Salad
- Cuisine: American
Description
Bright asparagus
Ingredients
Pickled Radishes
- 5 oz radishes, sliced
- 2 tablespoons sugar
- 1/2 cup apple cider vinegar
- 1/4 teaspoon sea salt
Asparagus Salad
- 1 pound asparagus, ends trimmed, chopped in 1 inch pieces
- 2 cloves garlic, minced
- 3/4 cup cannellini beans, rinsed and drained (about half of a 15 oz can)
- 4 oz Feta cheese, crumbled
- 1/4 cup lemon juice
- 1/3 cup each of fresh dill and basil, chopped
Skillet Croutons
- 1/2 loaf challah bread, roughly torn into 1 inch cubes
- 2 tablespoons olive oil
- 1 tablespoon dried herbs de province (or combination of dried basil and oregano or parsley will work too)
Instructions
Pickled Radishes
- Combine vinegar, sugar, and salt in small sauce pan over medium high heat. Bring to a boil and immediately pour over sliced radishes in a glass jar. Set aside.
Asparagus Salad
- Melt butter in a large non stick or cast iron skillet over medium heat. Add garlic and asparagus and cook, stirring often for 3-5 minutes or until fragrant. Remove asparagus into a serving bowl and wipe skillet clean.
- Gently toss asparagus with the beans, feta, lemon juice, and fresh herbs. At this point, if you are preparing to make ahead of time, wrap in plastic and store in fridge.
Skillet Croutons:
- Melt 2 tablespoons olive oil in non stick or cast iron skillet over medium low heat. Add challah bread cubes, dried herbs and stir, coating bread with oil and herbs. Cook for 5-7 minutes or until bread is golden, adding more oil as needed if the bread seems too dry.
To finish:
- Using a slotted spoon to drain the pickling liquid, add Pickled Radishes as desired (see note) and bread and toss with the asparagus. Enjoy!
Notes
Radishes: Feel free to add more OR less to the salad as desired! I err on the side of more of these because I love their flavor. Taste by itself to see what you like.
To make ahead: Store radishes and asparagus separately in the fridge and keep challah bread stored at room temperature. Assemble right before serving.
Salad will keep for 3 days in fridge. The croutons will soften OR if you plan ahead you can add croutons as you eat the salad.
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