Ingredients
- 1 bunches asparagus, trimmed
- 1 smoked duck breast, skin removed and cut into rough strips, flesh cut into 1cm cubes
- 16 radishes, trimmed and quartered
- 6 tbsp walnut oil
- 2 tbsp sherry vinegar
- large handful salad leaves, to garnish
Description
Mark Sargeant Makes The Most Of Seasonal Asparagus And Radishes To Add Crunch And Colour To This Simple Warm Salad
UK TV
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