Shaved Asparagus Fennel Salad Recipe

Ingredients

Lemony Leek Dressing

• 1 large leek (white parts only)
• 0.33 cup olive oil, divided
• 1 tablespoon fresh thyme (lemon thyme elevates)
• 2 tablespoons fresh lemon juice
• 0.75 teaspoon sea salt
• 0.5 teaspoon ground black pepper
• 1 teaspoon ground coriander

Salad

• 1 large fennel bulb (about 2 cups shaved)
• 4 large asparagus stalks (about 1 cup)
• 0.25 cup almonds, lightly toasted
• 0.5 avocado, sliced

Instructions

Lemony Leek Dressing

1. Cut the leek in half lengthwise. Rinse well. Thinly slice the tender white part of the leek in 1/4 inch thick half moons.
2. Add 3 tablespoons of the olive oil to a cold sauté pan. Turn burner on to medium and add the leeks.
3. Sauté until wilted and just starting to turn golden on the edges, about 6 minutes. Add a pinch of salt to the leeks and set aside to cool.
4. In a medium bowl, add thyme, lemon juice, salt, pepper, coriander and whisk in remaining olive oil. Add the sautéed leeks.

Salad

1. Core and shave the fennel bulb with a mandolin, peeler, or sharp knife, into very thin slices.
2. Slice the asparagus diagonally at a similar thickness to the fennel, discarding tough ends. Place in a large bowl.
3. Toss with some dressing—you may not need all of it.
4. Add avocado slices and toasted almonds to serve.

Notes

• Choose larger asparagus stalks as they tend to be more tender and juicier for shaving.
• Lemon thyme adds an extra citrus dimension to this salad if you can find it.
• Any leftover dressing keeps well in the refrigerator for up to a week.