Jeff dolls up his fresh spring salad with a sweet and buttery walnut dressing!Watch #TheKitchen, Saturdays at 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/37cnyuqSubscribe to Food Network ▶ http://foodtv.com/YouTubeTalented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food!Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Radish, Avocado and Asparagus SaladRECIPE COURTESY OF JEFF MAUROLevel: EasyTotal: 35 minActive: 35 minYield: 4 to 6 servingsIngredientsDressing:1/2 cup walnuts, toasted1 tablespoon chopped shallot 1 clove garlic, smashed 1/3 cup extra-virgin olive oil 1 tablespoon sherry vinegar 2 teaspoons honey 1/2 teaspoon kosher salt, plus more as needed 1/4 teaspoon freshly ground black pepper, plus more as needed Salad:Kosher salt and freshly ground black pepper1 pound asparagus, trimmed 8 ounces red radishes, cut into 1/4-inch wedges 1 lemon, halved 1 avocado, sliced into wedges Finely chopped fresh tarragon, for garnish DirectionsTo make the dressing: In the bowl of a food processor or mini chopper, add the walnuts, shallots and garlic. Pulse until the walnuts are crumbly but the mixture is starting to get a little pasty. Add the oil, vinegar, honey, salt and pepper and puree until smooth. Adjust the seasoning if necessary.For the salad: Bring a large pot of salted water to a boil. Fill a large bowl with cold water and ice and set aside. Cook the asparagus until crisp-tender, 1 to 2 minutes, then transfer immediately to the ice bath to chill for 2 to 3 minutes. Drain and pat dry. Cut diagonally on a long, sharp bias into 2-inch pieces. Add to a serving bowl.Add the radishes to the asparagus. Squeeze the lemon juice over the vegetables and season with a pinch of salt and a few grinds of pepper. Gently toss. Spoon the dressing over the salad and toss again. Arrange the avocado over the salad, then garnish with the tarragon and serve immediately.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp▶ WEBSITE: https://www.foodnetwork.com▶ FULL EPISODES: https://watch.foodnetwork.com▶ FACEBOOK: https://www.facebook.com/FoodNetwork▶ INSTAGRAM: https://www.instagram.com/FoodNetwork▶ TWITTER: https://twitter.com/FoodNetwork#JeffMauro #TheKitchen #FoodNetwork #RadishAvocadoAndAsparagusSaladJeff Mauro's Radish, Avocado and Asparagus Salad | The Kitchen | Food Networkhttps://www.youtube.com/watch?v=_f8uC-VOD0Q
