More Hyssop Fun!

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!