Ingredients
12 ounces jumbo asparagus, tough ends trimmed
1 daikon (about 8 ounces), peeled
2 carrots, peeled
12 fresh mint leaves, thinly sliced
2 tablespoons freshly squeezed orange juice
1 tablespoon white-wine vinegar
1/2 teaspoon Dijon mustard
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground black pepper
Preparation
Using a vegetable peeler, peel long, thin slices of asparagus into a medium bowl. Cut ends of both the carrots and radish on a slight bias, and peel thin strips of each into the bowl with the asparagus; toss together. Sprinkle with mint.
In a medium bowl, whisk together orange juice, vinegar, and mustard. While continuing to whisk, drizzle oil into the bowl until well combined; season with salt and pepper. Drizzle vinaigrette over the vegetables and gently toss to coat. Serve immediately.
