Recipe: Asparagus and Radish Salad in Bacon Vinaigrette

Serves 4 to 6.

Note: Radishes and asparagus dance into the market the same time of year. Pretty and peppery, radishes add color and zip to the lush, tender spears. Inspired by the classic spinach salad, bacon vinaigrette gets a second life here. From Beth Dooley.

• 4 slices thick cut bacon

• 2 tbsp. cider vinegar

• 1 shallot, finely minced

• 1 tbsp. coarse Dijon mustard

• 2 tbsp. hazelnut or extra-virgin olive oil, plus more if needed

• 1/2 c. quartered red radishes

• Salt and freshly ground black pepper

Directions

In a large frying pan, cook the bacon over medium heat until crisp, 7 to 10 minutes. Transfer to paper towels to drain. Crumble and set aside. Reserve the rendered fat in the pan.

In a small bowl, whisk together the vinegar, shallot and mustard, and then carefully pour the bacon fat through a fine mesh sieve into the vinegar mixture, whisking until smooth and emulsified (discard the contents of the sieve). Taste the vinaigrette and if it's too strong, add a little more oil to taste.

Remove the skillet and drain the asparagus in a colander and refresh with cold running water. Set the asparagus aside on a clean dish towel or paper towel and pat dry.

Arrange the asparagus and the radishes on a serving plate and pour the dressing over all. Scatter the crumbled bacon over the top. Season with the salt and pepper to taste.

Nutrition information per each of 6 servings:

Calories145Fat13 gSodium210 mg

Carbohydrates3 gSaturated fat4 gAdded sugars0 g