Asparagus and Fennel Salad with Lemon Vinaigrette

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Asparagus and Fennel Salad with Lemon Vinaigrette

 

4 asparagus spears, pencil size, trimmed

1 fennel bulb, trimmed

1 tablespoon extra virgin olive oil

1 teaspoon fresh lemon juice

1 small garlic clove minced

salt to taste

freshly cracked black peppercorns to taste

2 lacy fronds from the fennel for garnish

 

Using a mandoline make long thin ribbon slices of the asparagus, place in a

large bowl. Slice the fennel bulb also and add to the asparagus, mix lightly.

This can be done ahead of time, covered and refrigerated until ready for use.

Make the vinaigrette by blending the oil, lemon juice, garlic and salt. This can

also be made ahead of time, covered and refrigerated until ready for use.

At serving time, add the vinaigrette to the asparagus-fennel mixture, toss

lightly and add pepper to taste. Divide the salad between two plates and add a

lacy frond for garnish and serve.

Makes 2 servings.