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.
- 1 small fennel bulb, trimmed
- 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.
- 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.
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!