ASPARAGUS AND FENNEL GREEN SALAD
Ingredients
- 2 Tbsp. lemon juice, more for serving
- 1 tsp of Dejon mustard
- 1 tsp of honey
- 1/4 tsp sea salt
- 1/4 tsp ground black pepper
- 2 1/2 cups asparagus, tough ends removed and cut into 1/2-inch pieces
- 2 cups fennel thinly sliced
- 3/4 cup fresh green peas or frozen
- 5 radishes, thinly sliced
- 2 Tbsp. extra-virgin olive oil
- 2 tbsp fresh tarragon, chopped
- Fennel greens for garnish
Instructions
- In a small bowl, combine olive oil, lemon juice, mustard, honey, tarragon salt and pepper and whisk well together, set aside.
- Rinse and dry vegetables. Remove woody stems from asparagus and use vegetable peeler to shave or slice on angle into bite size pieces. Then blanch for 1 minute in hot water and pat dry with a paper towel. Add to large bowl.
TIP (Blanching vegetables means to plunge them quickly into boiling water – for just a minute or two – then immediately stick the vegetables into a bowl of ice water TO STOP COOKING)
- Remove leafy bunches from radishes and fennel bulb, and thinly slice then add to asparagus along with the green peas.
- Plate on large platter and drizzle lemon-tarragon dressing over top. Enjoy immediately. Or Refrigerate until ready to serve. Serve with additional lemon and garnish with fennel greens.
