Raw Asparagus Salad
Updated March 27, 2023
Dwight Eschliman for The New York Times. Food Stylist: Ann Belden. Prop Stylist: Hiroshi Yoshida.
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
FOR THE FRENCH DRESSING
⅛ teaspoon dry mustard
¼ teaspoon celery salt
1/16 teaspoon black pepper
½ teaspoon paprika
¼ teaspoon salt
1 ¼ teaspoons sugar
Pinch dried thyme
¼ teaspoon crushed caraway seed
⅓ cup red-wine vinegar
⅓ cup vegetable oil
1 tablespoon ketchup
⅛ teaspoon Worcestershire sauce
FOR THE SALAD
2 cups trimmed and finely sliced asparagus (about 1 pound)
2 tablespoons finely sliced scallions, green and white parts
¼ cup thinly sliced radish
½ teaspoon salt
4 medium sized Boston or bibb lettuce leaves, washed
Nutritional analysis per serving (4 servings)
8 grams carbs; 206 calories; 13 grams monosaturated fat; 3 grams polyunsaturated fat; 1 gram saturated fat; 19 grams fat; 3 grams fiber; 404 milligrams sodium; 3 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make the dressing by combining the mustard, celery salt, pepper, paprika, salt, sugar, thyme and caraway seed in a medium bowl. Whisk in the vinegar, oil and 3 tablespoons of water. Transfer cup dressing to a small bowl, then whisk in the ketchup and Worcestershire sauce. Cover tightly and chill the remaining dressing for use in other salads.
- Step 2
Assemble the salad by lightly tossing the asparagus, scallions and radish together with the salt. Lay a cup-shaped lettuce leaf on each of 4 plates. Divide the mixture into the lettuce cups. Drizzle with the dressing. Serve immediately.
Private Notes
Comments
I really, really, really do not like caraway seeds. Any suggested alternatives?
This was fantastic. Not sure what the correct amount of dressing one should hold over before adding ketchup and Worcestershire, but 1/4 cup tasted too much like ketchup, while 1/2 cup seemed to be the right proportion, but too much for the salad. That being said this salad was impressive!
I was so happy to find this recipe! I didn’t have everything for the dressing, but it didn’t matter— it was so easy and delicious. I added mint from my garden. Make this while you can get spring asparagus, onions and radishes! It’s springy and light and so tasty.
I loved this. But had a hard time preparing the asparagus. Too tedious and not thin enough with knife. Vegetable peeler just broke the stalk. Mandoline was good for the thick part of the stalk, but not the thin part. Please give me some help here!
It was very good. I did not use ketchup, or caraway. I just didn't think those tastes belong in that dressing. Also, there was way more dressing than was needed. I'll definitely use it in another salad.