Initially the recipe seemed a bit fussy to me - boiling, broiling, pouring, mixing - for a salad! but it sounded interesting so I thought I would have a go. Below I have repeated the recipe as printed in the Star, but I actually just tossed everything in the salad bowl as I was finished chopping, boiling, broiling etc and didn't really worry about the order of the recipe. I thought it had a lovely taste and a really elegant look in the bowl. You could serve it for a lunch or dinner party although there is a certain amount of last minute preparation. I used walnuts rather than hazelnuts simply because I prefer the taste - always feel free to substitute. Don't worry about how crunchy the salad is - that is part of it's charm. This was definitely a recipe I would make again.Radish Salad
1 bunch radishes, very thinly sliced, leaves reserved
salt to taste
1 tbsp butter, melted
1/2 lb asparagus, tough ends removed
1 lb baby new potatoes, unpeeled, cut into small cubes
2 tbsp hazelnut oil (I used canola oil)
2 tbsp apple cider vinegar
1 clove garlic, minced
1 tsp liquid honey or maple syrup
1/2 tsp salt
1/4 hot pepper flakes
chopped hazelnuts (optional)
1. Preheat oven to 400F
2. Add radish leaves to saucepan of boiling salted water; return to boil and cook about 1 minute. Drain and chop
3. In ovenproof skillet, melt 1/2 tablespoon butter over medium heat. Add asparagus and salt; toss until coated. Transfer to oven; roast until tender crisp, about 3 minutes. Cut each stalk into thirds.
4. In a saucepan, place potatoes in enough salted water to cover, bring to boil. Remove from heat; let sit until barely tender, about 2 minutes. Drain.
In a small bowl, combine hazelnuts oil, apple cider vinegar garlic, honey, salt and hot pepper flakes. Pour over ward potatoes; add remaining butter and chopped radish leaves.
5. To serve, toss with radish slices and asparagus. Sprinkle with hazelnuts, if using.
Makes about 4 servings