Grilled radish, fennel and asparagus salad with caper dressing
Serves: 4
Ingredients
- For the salad
- 1 tbsp olive oil
- 150g radishes, halved
- 1 large bulb fennel, sliced
- 200g asparagus, trimmed
- For the dressing
- 4 tbsp extra virgin olive oil
- 1 tbsp sherry vinegar
- ½ red onion, finely chopped
- 2 tbsp baby capers
- salt and pepper
- To serve
- small bunch dill, chopped
Method
- Preheat a large griddle pan and lightly dress all the vegetables in olive oil.
- In a small bowl, mix together the olive oil and sherry vinegar, add the onion and capers, season with salt and pepper and set aside.
- Grill the vegetables on both sides in a single layer in the griddle pan until the bar marks start to appear. This usually takes a couple of minutes.
- Arrange on a serving dish, season with salt and pepper, drizzle over the dressing and scatter with the chopped dill.
- Serve at once.
