Spring Salad with Asparagus, Radish, Fennel
I am so happy to see the first asparagus spears popping through the ground. It won’t be long for fresh asparagus! I came across a recipe last year and adapted it with other ingredients to make it a different kind of salad now. Here is the site: http://www.independent.co.uk/life-style/food-and-drink/recipes
This is one of my favorite salad recipes for raw asparagus. You can always cook the asparagus if you do not like it raw. But raw is better for you. So give it a try!
1 bunch of asparagus, sliced at an angle as thin as possible. You could also shave it with a mandolin.
about 8-10 radishes, thinly sliced
1/4 small red onion, thinly sliced or shallots
1 large fennel bulb, thinly sliced
1/2 cup walnuts, toasted
1/2 to 3/4 cup feta cheese crumbles
Walnut Oil Dressing
zest of 1 lemon
3 tablespoons fresh lemon juice (or one lemon)
1 tablespoon pear infused vinegar or white vinegar
2-3 tablespoons walnut oil
2 -4 tablespoons fresh parsley chopped (optional)
3 cloves garlic, minced
salt and pepper to taste
Other options for add in to salad:
hard boiled eggs, avocado, micro greens
For salad: Rinse off vegetables well, chop off tough ends of asparagus. Using a knife or mandolin or vegetable peeler, shave asparagus or cut at an angle into small strips. Add rest of ingredients to a large salad bowl.
Put all ingredients into a mason jar and shake well or put into food processor and blend until smooth.
Toss salad with dressing, adding any other add-ins to the salad as desired.
So crunchy! The cheese adds a tanginess that blends well with the dressing and other vegetables.