Description
A crisp and refreshing shaved fennel and asparagus salad tossed in a bright lemon vinaigrette with fresh parsley and shaved parmesan cheese. Light, vibrant, and perfect for spring lunches, brunches, or elegant side dishes.
Ingredients
Scale
- 1 large fennel bulb, very thinly shaved
- 1 bunch fresh asparagus, shaved into ribbons
- 1/3 cup shaved parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 large lemon, zest and juice
- 3 tablespoons extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly cracked black pepper
Instructions
- Whisk together the lemon juice, lemon zest, olive oil, Dijon mustard, honey, sea salt, and black pepper in a small bowl until smooth and well combined.
- Place the shaved fennel and asparagus ribbons into a large mixing bowl.
- Pour the lemon vinaigrette over the vegetables and gently toss until evenly coated.
- Let the salad rest for 5 to 10 minutes so the vegetables soften slightly while staying crisp.
- Add the chopped parsley and shaved parmesan cheese just before serving.
- Transfer to a serving platter or bowl and serve immediately.
Notes
- Use a mandoline for ultra-thin fennel slices and delicate texture.
- Thin asparagus stalks work best for shaving into ribbons.
- Fresh lemon juice gives the brightest flavor.
- Add toasted pine nuts or almonds for extra crunch.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 170
- Sugar: 4g
- Sodium: 340mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 8mg