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Griddled Radish, Fennel and Asparagus Salad with a Caper Dressing

Serves: 4

Ready in: 15 to 30 mins

Eco Friendly Gluten Free‏ Quick Make Vegan Friendly

Griddled Radish, Fennel and Asparagus Salad with a Caper Dressing Recipe: Veggie


[hd]For the dressing[/hd]
4 tbsp extra virgin olive oil
1 tbsp sherry vinegar
½ red onion, finely chopped
2 tbsp baby capers
salt and pepper

[hd]For the salad[/hd]
2 tbsp olive oil
150g radishes, cut in half
1 large bulb fennel, sliced
200g asparagus, trimmed
small bunch of dill, chopped, to serve


  • Put a large griddle pan on to heat up, and meanwhile, make the dressing. In a small bowl, mix together the olive oil and sherry vinegar, then add the onion and capers, season with salt and pepper and set aside.
  • Lightly dress all the vegetables for the salad in olive oil. When the griddle pan is hot, grill the vegetables on both sides in a single layer, until the familiar bar marks start to appear. This usually takes a couple of minutes. You may need to do this in a couple of batches if all the vegetables do not fit in the pan at once.
  • Once cooked, arrange the griddled vegetables on a serving dish, season with salt and pepper, drizzle over the dressing and scatter with the chopped dill. Serve at once.
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