Asparagus Fennel Salad
Here’s the thing: I don’t like asparagus. Here’s the other thing: I love this Asparagus and Fennel Salad recipe. The secret: my mandoline.
This salad is piled high with paper thin slices of asparagus, fennel, and red onion that mitigate the intense flavor of each veggie, making it easier for the flavors to mingle and create a well-balanced combined flavor.
Plus, thanks to the Japanese vegetable slicer, this salad is easy to make.
When I have my Everyday Vinaigrette on hand, I use that to dress this salad, but it’s honestly best with an even simpler dressing that you can make on the spot (see recipe). It’s also great tossed with cubed Fontina cheese.
And in the fall, when apples are abundant, I add thinly shaved apple as well. Delicious.
Asparagus and Fennel Salad
2 tablespoons olive oil
1 tablespoon white wine or Champagne vinegar
1 tablespoon fresh lemon juice
1 bunch fresh asparagus (about 12 stalks), washed, not trimmed
2 small or 1 med bulb fennel
1/2 medium red onion
Place the oil, vinegar, and lemon juice in a jar with a lid. Seal and shake; set dressing aside.
Holding the back end of the asparagus spear, run a vegetable peeler from just above your fingers to the tip, moving away from your body and rotating, until the entire spear has been shaved into thin slices. Add to a serving bowl.
Trim the bottom and outer leaves of the fennel bulb(s). Cut bulb(s) in half through the root, and use a mandolin or sharp knife to cut into very thin slices. Do the same with the red onion. Add both to the serving bowl with asparagus.
Toss vegetables with dressing and season with salt to taste. Serve immediately.