Shaved Asparagus and Fennel Salad with Meyer Lemon and Hazelnut Dressing

By Heidi Allison

Great bistro salads are seasonal and balanced – and this dish is an homage to that great French tradition. In this recipe, two types of asparagus are used – white and green – which lend different flavors, textures and complexity to this dish. Similar to endive, white asparagus has a slightly bitter grace note and a softer texture compared to the sweeter, more vegetal-tasting green variety. The fennel, both the bulb and its bright green fronds (looks like dill), impart a slightly sweet, anise-like flavor and a refreshing, crisp texture. The toasted pumpkin seeds add a bit of textural crunch. This simple salad makes a fabulous light dinner, starter course or refreshing side.

There are several tricks that make this salad work: marinating the veggies in the freshly-squeezed citrus juice for 5-10 minutes before serving allows the orange-lemon flavor of the Meyer lemon to complement the fennel – an iconic flavor pairing. It’s also crucial that the fennel bulb is thinly sliced (about ¼ inch thickness), which retains its refreshing crispness without being tough. And the cheese adds a bit of decadent creaminess to the mix.

Shaved Asparagus and Fennel Salad with Meyer Lemon and Hazelnut Dressing
Serves: 4

Ingredients:

1 bulb Fennel (with fronds)
5 White Asparagus, thick-stemmed variety
1 bunch Green Asparagus, thick-stem variety
3 Tablespoons Organic Raw Pumpkin Seeds, lightly toasted
4 ounces Ricotta Salata Cheese, crumbled (can substitute with goat cheese)
2 Meyer Lemons
2 Tablespoons Honey
1 Tablespoon Roasted Hazelnut Oil
Salt and Fresh Ground Black Pepper, to taste

Preparation:

Cut the fennel fronds off the bulb and set aside. Over a large bowl, place a Japanese beringer slicer or mandolin, and slice the fennel bulb into ¼ inch slices.

Gently run a vegetable peeler lengthwise down from the base to the bottom of the tips to remove the woody, tough outer skin, avoiding the tip. Cut ½ inch off the stem end and remove the tips (save for an omelet or soup), then rinse in salt water and set aside to dry on a kitchen towel.

With a sharp vegetable peeler, slice both white and green asparagus into strips lengthwise and place into bowl.

Squeeze lemon juice over shaved asparagus and fennel, and let sit for 5 minutes to allow the citrus juice to infuse flavor into the asparagus and fennel.

Drizzle the salad with honey and hazel nut oil until lightly coated; then sprinkle with fennel fronds and lightly toss again.

Place prepared salad on chilled serving plates and top with cheese and freshly ground black pepper and a sprinkling of Kosher flake salt to taste.