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


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I loved Ms. Nancy’s cooking class so much.! I have been in this cooking class for two years and I would love to sign up for another one. I tried a lot of new foods like winter squash, cardamom, Brussels sprouts and kale. My favorite salad was the kiwi, carrot, radish salad.
Not only did we cook and eat, we also did labs about food. We used rulers to measure the size of plants. We also explored stone fruits and their ripe season. Now in my house we have window boxes and I am growing cherry tomatoes and basil.
I learned that we can use a lot of different tools to cook, not just our hands and senses. We used safety knives, potato peelers and a carrot sharpener (I wonder if you could sharpen a pencil with it?) !!!
Because of this class I can help papi make dinner and I will try any new food at least once to see if I like it. Thank you, Ms. Nancy for making cooking fun and interesting and helping me be excited about food.

- Love, K (a 7-year-old boy).