Asparagus and radish salad
Photo by Warren Buckland
- Using a sharp potato peeler, shave 1 bunch each of green and purple asparagus into a bowl. Add a bunch of finely sliced radishes, a big handful torn chervil (or coriander), the zest and juice of an orange and toss well.
- Serve the salad drizzled with truffle oil (or good olive oil), garnish with grated boiled egg and season with salt and freshly ground black pepper.
More of Warren's holiday salad recipes