Shaved Asparagus, Radish and Fennel salad

By Carolanne

Use a vegetable peeler to make thin ribbons of raw asparagus. A mandoline slicer works well to thinly shave radishes and fennel bulb. Mâche lettuce, also known as lamb’s lettuce, and Boston lettuce are tender greens that are a good choice for this salad.

Ingredients

• 12 spears fresh asparagus, woody ends removed
• 4 radishes, tops removed
• 1 small fennel head
• 6 cups loosely packed Boston or mâche lettuce
• 3 tablespoons white wine vinegar
• 1 teaspoon Dijon mustard
• 1/3 cup extra-virgin olive oil
• 1/8 teaspoon salt
• Pinch of white pepper

Details

Servings 6
Adapted from jsonline.com

Preparation

Step 1

Using a vegetable peeler, thinly slice asparagus into ribbons. Place spears on a flat cutting surface, using peeler to make long slices. Using a mandoline slicer, shave radishes into thin rounds.

Remove feathery fronds of fennel; discard or save for garnish on pea crostini. Cut bulb in half. With sharp knife, remove woody inside base of fennel. Using a mandoline slicer, thinly shave fennel bulb. Alternatively, use a chef’s knife to thinly slice fennel and radish.

In a large bowl, combine lettuce, asparagus, radish and fennel, keeping a small amount of shaved vegetables for salad garnish.

In a small bowl, whisk together vinegar, mustard, olive oil, salt and pepper. Toss lettuce mixture with dressing. Place salad on serving platter or divide among individual salad bowls. Garnish with reserved raw vegetables.