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.
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.
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