Description
This Shaved Fennel and Asparagus Salad is a fresh and vibrant dish perfect for spring and summer. Combining crisp shaved fennel with tender asparagus, tossed in a light lemon vinaigrette, this salad offers a delightful balance of textures and bright flavors. It’s a refreshing starter or side, showcasing simple ingredients with a sophisticated twist.
Ingredients
Salad Ingredients
- 2 medium fennel bulbs, trimmed and shaved thinly
- 1 bunch asparagus (about 12 spears), woody ends trimmed, stalks shaved or thinly sliced
- 1/4 cup fresh flat-leaf parsley, chopped
- 1/4 cup toasted pine nuts
Dressing
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the fennel: Trim the fennel bulbs by cutting off the stalks and removing any tough outer layers. Using a mandoline or sharp knife, shave the fennel bulbs into very thin slices. Place the shaved fennel in a large mixing bowl.
- Prepare the asparagus: Snap off the woody ends of the asparagus spears. Using a vegetable peeler or mandoline, shave the stalks lengthwise into thin ribbons. Add the asparagus ribbons to the bowl with the fennel.
- Make the dressing: In a small bowl, whisk together the extra-virgin olive oil, fresh lemon juice, lemon zest, Dijon mustard, salt, and black pepper until well combined and emulsified.
- Toss the salad: Drizzle the dressing over the shaved fennel and asparagus mixture. Add the chopped parsley and gently toss everything together until evenly coated with the dressing.
- Add pine nuts: Toast the pine nuts in a dry skillet over medium heat for 2-3 minutes until golden and fragrant, stirring frequently to prevent burning. Let cool slightly, then sprinkle over the salad.
- Serve: Plate the salad immediately to enjoy the fresh crispness, or chill briefly in the refrigerator for 10–15 minutes to meld the flavors. Serve as a light starter or side dish.
Notes
- For a nuttier flavor, substitute or add toasted almonds or walnuts instead of pine nuts.
- If fennel is unavailable, substitute with thinly sliced celery for crunch.
- This salad is best eaten fresh to retain the crisp texture of the vegetables.
- Use freshly squeezed lemon juice for optimal brightness in the dressing.
- Leftovers can be stored in an airtight container in the refrigerator for up to 1 day but may lose crispness.
