Servings: 8 to 10
This salad is a beautiful mosaic of complementary textures and fresh spring flavors. Look for magenta-centered watermelon radishes at farmers’ markets. If you can’t track them down, substitute another radish variety. Castelvetranos are big, buttery, bright green olives that are found at most specialty markets. White balsamic vinegar adds sweet acidity without the dark color of regular balsamic, allowing the vibrant colors of this dish to shine.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Make Ahead Tips
The asparagus can be steamed and sliced up to 4 hours ahead. Cover and refrigerate.
The olives can be crushed and pitted up to 4 hours ahead.
I cut this recipe in half and pared down on the asparagus just a little to make this a starter salad for four. The salad was absolutely gorgeous. My guests could not stop talking about how beautiful it was. Because the dressing is just oil and vinegar, the flavors are incredible fresh. Even if you don't like radishes normally, try this salad - the watermelon radish is very mild and tasty. Next time I will try aged Gouda instead of plain Gouda, just for a slightly sharper taste to the cheese. Will definstely make again if I am luck enough to find watermelon radishes.
Miami chef Michelle Bernstein steps into the host role as Moveable Feast with Fine Cooking travels to Puerto Rico—an episode that was filmed in the summer prior to Hurricane Maria,…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?