Shaved Asparagus and Fennel Salad

Total Time:
10 min
Prep:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 12 thick asparagus spears
  • 1 bulb fennel
  • 1/2 cup chopped fresh basil leaves
  • 1/2 cup finely chopped walnuts
  • 3 tablespoons extra-virgin olive oil
  • 1 lemon, juiced
  • Salt and freshly ground black pepper
  • Parmigiano-Reggiano, shaved
Directions

Special equipment: mandoline

Using a vegetable peeler, shave the asparagus. Shave the fennel bulb on a mandoline into very thin slices. In a large bowl, toss the shaved vegetables, basil and minced walnuts in a medium bowl. Dress the salad with the oil, lemon juice and some salt and pepper. Plate, and top each with Parmigiano-Reggiano shavings, then serve.


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    This recipe is featured in:

    The Kitchen