This is a salad that simply screams “Spring is here”. All you have to do to change it up to a main dish is to add a grilled trout fillet on top or add a few crispy slices of prosciutto.
Salad Basics
- 1 small fennel bulb, trimmed
- salt
- 8 oz. thin asparagus, trimmed
- 6 cups of packed baby spinach, stems removed
Cut the fennel in half and remove core. Use a mandolin and slice the fennel thinly. Place in a bowl and sprinkle lightly with salt. Set aside for 30 minutes.
Bring a large skillet of salted water to a boil. Add the asparagus and boil for 2 minutes until just crisp-tender. Drain and refresh with cold water until cold. Pat dry. Cut into 2 inch pieces and add to the baby spinach in a large bowl.
Tarragon Dressing
- 2 tbsp. mayonnaise
- 2 tbsp. white wine vinegar
- 1 tsp. chopped fresh tarragon
- 1/4 tsp. finely chopped garlic
- 1/3 cup olive oil
- salt and pepper to taste
Whisk the first four ingredients together in a small bowl. Slowly add the olive oil, whisking to incorporate. Season with salt and pepper.
To serve
Pat the fennel dry and add to the greens. Toss with the dressing and add a few shavings of Manchego cheese (Spanish).
Option: Top with trout fillet (if using).
So refreshing and just a very light licorice taste. Warm dinner rolls, glass of wine. Yippee!
