asparagus radish mosaic salad

May 9, 2014 • Nancy Wolfson-Moche

This long, bi-colored variety of radish isn’t called a “breakfast radish” for nothing. It is both delicious and cleansing when eaten in the morning. I chopped it into tiny pieces, mixed it with diced asparagus and dressed it with a slightly sweet yogurt sauce. But the best thing about this post: my daughter shot every single picture. For that I am grateful and proud.


serves 2


5 breakfast radishes

5 asparagus

3 Tablespoons organic goat yogurt

1 teaspoon date honey

Process Wash the radishes well by immersing them in water.


Remove the leaves and trim the bottoms. Chop each radish in half, lengthwise; cut each half into about 5-6 small pieces.


Set aside. Use a paring knife to trim the tough bottom section (it is often white) and remove the tough outer skin of each asparagus stalk.


Wash them well. Fill a large, wide skillet with water. Add a pinch of salt. Bring to a boil. Add the asparagus stalks. When they float to the surface (it should take about 30 seconds) remove them with a wire mesh skimmer.


Allow the asparagus to cool. In the meantime, mix the yogurt and date honey together in a bowl.


Dice the asparagus spears.


Mix with the radish in a glass or ceramic bowl. Add the yogurt dressing and mix well. Arrange on individual plates and serve.


©Nancy Wolfson-Moche 2014


Previous Post:
Next Post

Icing on the Cake: Testimonials

Dear Ms. Nancy, Thank you for teaching me how to cook. Your classes have always been so much fun. You are very smart and organized and I've always looked forward to your classes. Love, D. (8-year old girl)