By Tony Tantillo

When the weather gets hot, a nice salad can provide the perfect meal. CBS 2’s Tony Tantillo answers with this simple and delicious recipe for a local spring salad.

Local Spring Salad


2 Large Radishes

1 Medium Zucchini

½ lb. Thin, Locally-Grown Asparagus

1 Medium Lemon

¼ cup Extra Virgin Olive Oil

Pecorino Romano Cheese

Salt and pepper to taste


Cut radishes into thin slices and place in a bowl of water 10-15 minutes.

Cut asparagus at an angle into 1/4 inch pieces.

Use a peeler to thinly slice zucchini.

Put radishes, asparagus and zucchini into a bowl with lemon zest.

Squeeze lemon juice in a small bowl with olive oil.

Add salt and pepper to olive oil and whisk until cloudy.

Pour olive oil over salad.

Use peeler to slice Romano cheese and add to salad.

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