After the success of the last hyssop recipe, I decided to try and experiment a little.  We received radishes and asparagus in our CSA, and I saw a recipe for a cool salad using both. 

First, I chopped and steamed a bunch of asparagus.

While that was cooking, I mixed up the dressing.  It was rice wine vinegar, olive oil, nama shoyu (which is like soy sauce), salt, pepper, red pepper flakes, and a splash of sesame oil.  Sesame oil is strong!  

Once the asparagus was done and chilled, I mixed it into the dressing along with lots of scallions, leftover chicken, and chopped up radishes.  Then I thought about the hyssop.  It is kinda like anise, which is the flavor of the Lebanese liquor Arak.  Arak is often enjoyed with radishes, so I thought the hyssop might work well in the salad. 

It did!  It was so light and perfect for a hot day.

This post was shared with Real Food Wednesday and Fight Back Friday!

In our CSA last week we received hyssop.  I had No. Idea. what it was or what to do with it.  Some quick Googling (is that how you spell it?  Drop the "e" add -ing?) showed me that it was an herb with a minty taste that either works well with licorice flavor or tastes like it.  Not sure.  

Anyway, most of the recipes were with carrots.  My favorite was this one.  I didn't have olives, but that was the only thing I didn't have.  Perfect!

I shredded up a bunch of carrots in the food processor.

The leftover pieces were perfect for a salad!

Anyway, I mixed it together with a ton of hyssop.

To season and dress it, I used balsamic vinegar, olive oil, salt, and pepper.

John couldn't quite place the flavor of the hyssop, but he really liked it!  Now I am excited to find other uses for it!

This post was shared on Real Food Wednesday, Fight Back Friday, and Pennywise Platter!