Shaved Asparagus and Fennel Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 229 calorie
- Total Fat
- 21 grams
- Saturated Fat
- 3 grams
- Sodium
- 172 milligrams
- Carbohydrates
- 9 grams
- Dietary Fiber
- 4 grams
- Protein
- 5 grams
- Sugar
- 2 grams
- Total: 10 min
- Active: 10 min
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.