Shaved Asparagus & Fennel Salad with Mustard Fennel Seed Vinaigrette

Shaved Asparagus & Fennel Salad with Mustard Fennel Seed Vinaigrette

Serves 2-3 

For the Salad 

8 ounces asparagus (about ½ bunch), washed
3.5 ounces fennel (about 1 small bulb) 
5 ounces strawberries, washed, stemmed, and cut into quarters 
.75 ounces pecorino cheese, shaved with a vegetable peeler 
2 tablespoons mint and/or dill 
Flaky salt

First, prep your asparagus. Snap off the woody ends of the asparagus and shave into ribbons using a vegetable peeler. When the stalks get too thin to slice with the peeler, cut the remaining part on a dramatic bias with a knife. Add to a large bowl and set aside. 

Shave the fennel (carefully!) with a mandoline or cut very thin slices with a sharp knife. Add to the asparagus, along with the strawberries, pecorino cheese, herbs, and a pinch of flaky salt. 

For the Mustard Fennel Seed Vinaigrette 

1 ½ teaspoons fennel seeds, toasted and roughly ground 
1 tablespoon white wine vinegar 
Juice of ½ lemon (about 1 tablespoon) 
1 teaspoon dijon or seeded mustard 
½ teaspoon pickled mustard seeds (optional
3 tablespoons olive oil 
¼ teaspoon black pepper 
¼ teaspoon salt 

Whisk all ingredients together and season to taste with salt and lemon juice. 

To Serve

Drizzle vinaigrette over the salad mix, and toss gently to combine. Enjoy immediately. 




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