Asparagus & Fennel Salad
- Place shallot and anchovy in a bowl. Add lemon juice and zest, vinegar, capers and juice. Set aside for 10 minutes. Add mustard. Slowly whisk in olive oil and set aside.
- Combine raw asparagus, fennel, and fennel fronds in a bowl. Add salt and pepper to taste. Toss with some of the vinaigrette and taste. Add more vinaigrette, salt, or pepper if desired, and continue tasting until salad is dressed and seasoned to your liking.
- Sprinkle cheese over the top and gently toss once more. Serve immediately.
Benefits of Asparagus & Fennel Salad
Asparagus and fennel contain similar amounts of calories - asparagus has 20 calories per 100 grams and fennel has 31 calories.
For macronutrient ratios, asparagus is heavier in protein, lighter in carbs and similar to fennel for fat.
Ingredients
- 1 shallot, peeled and finely diced
- 1 anchovy, finely chopped, with a small amount of oil reserved
- Juice and zest of ½ Meyer lemon (can substitute regular lemon)
- 1 tsp white wine vinegar or champagne vinegar
- 1 Tbsp capers with a bit of the juice
- 2 tsps Dijon mustard
- 5 Tbsps extra virgin olive oil
- 10 stalks of asparagus, ends trimmed, peeled up to the base of the tips, and thinly sliced on an angle
- 1 medium-sized head of fennel, very thinly sliced (with mandolin if possible)
- 3 sprigs of fennel fronds, coarsely chopped or torn
- 20 very thin slices of Piave cheese or Parmesan cheese (shaved with a vegetable peeler, if possible)
- Coarse salt and pepper to taste
- Category:
- Cooking:
- Protein: 2g
- Type: Free