06 Jun Asparagus, Boursin and Radish Salad
Asparagus, Boursin and Radish Salad
Yield: Serves 2
Cook Time: 10 Minutes
This composed salad will wow your dinner guests in both presentation and flavors. The spicy bite of the raw radishes, the creamy tang of the Boursin, the fresh flavor of the grilled asparagus, the crunch and smoke of the Maldon smoked sea salt paired with a simple lemon vinaigrette is a perfect light starter for a summer meal!
1/2 Pound Thin Asaparagus Stalks
1 Lemon, Zested and then Juiced
1/2 Cup + 1 Tablespoon of Extra Virgin Olive Oil
1Teaspoon of Kosher Salt (+ more for blanching)
2 Pinches of Maldon Smoked Sea Salt
1 Package of Boursin Cheese, rolled into 1 inch balls
2-3 Colorful Radishes, Stems Removed and Sliced Thin
Blanch your asparagus (directions here)
Heat up a grill pan on high, toss asparagus in 1 tablespoon of EVOO and grill just long enough to get grill marks (about 2 minutes on each side)
Make your dressing by strongly whisking together 1/2 Cup of EVOO, 3 Tablespoons of Lemon Juice, and 1 Teaspoon of Kosher salt.
Compose your salad by placing 3 stalks of whole asparagus stalks down the middle, a small pile of tips and ends on either side, and fill in with radishes of different sizes and colors. Top the larger radish slices with boursin balls. There is no perfect formula, be creative and play! Top each pile of asparagus with lemon zest, drizzle each component with a bit of dressing, and sprinkle with maldon smoked sea salt.