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Grilled radish and asparagus salad


Serves 4

Recipe courtesy of Alain Bossé


For grilled vegetables:
  • 2 lbs radishes, trimmed
  • 1 lb asparagus, trimmed
  • 1 medium red onion, chunked
  • ¼ cup olive oil
  • 1 tsp sea salt
  • ½ tsp fresh ground black pepper
  • ½ cup Maple Grapefruit Vinaigrette
  • ½ cup pumpkin seeds
  • ½ cup crumbled feta cheese
For grapefruit and maple vinaigrette (yields 3 cups):
  • 2 tsp Dijon mustard
  • 1 clove garlic, finely chopped
  • 1 ½ cups vegetable oil
  • ½ cup maple syrup
  • 1 cup fresh grapefruit juice
  • Sea salt and pepper, to taste
Whisk all ingredients together until emulsified.

Originally published in Saltscapes Good Taste Spring/Summer 2018


For grilled vegetables
  1. Heat grill to medium high. Combine radishes, asparagus and onions in a bowl, add olive oil, salt and pepper and toss well to combine. Add vegetables to a grill pan or mesh and place on the barbecue.
  2. Grill until a rich brown colour appears, tossing the vegetables from time to time.
  3. Assemble dressing while vegetables are grilling.
  4. Place grilled vegetables back into the bowl, drizzle with the dressing and top with pumpkin seeds and feta.
For grapefruit and maple vinaigrette (Yields 3 cups)
  • Whisk all ingredients together until emulsified.

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