Shaved Fennel/ Asparagus Salad with Meyer Lemon Vinaigrette
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Credit: Ashley Oberst, Prep Cook, Harwood Place, Wauwatosa, Wis.
Sizzle, Summer 2012
1 T. sunflower oil
1 t. white distilled vinegar
1 t. juice from Meyer lemon
¼ t. sea salt
¼ t. fresh cracked black pepper
1 oz. tarragon leaves
½ oz. minced lemon grass
¼ oz. whole thyme leaves
1 oz. lemon zest
1 quart salted water
2 oz. shaved fennel (use mandoline)
2 oz. shaved asparagus (use vegetable peeler)
1 quart ice water
Method: Prepare Meyer lemon vinaigrette: Combine oil, vinegar, lemon juice, salt and pepper. Whisk until naturally emulsifies. Set aside. In separate bowl, combine tarragon, lemon grass, thyme and lemon zest. In medium saucepot, bring salted water to a boil. Add fennel and asparagus. Cook until asparagus begins to turn bright green. Transfer fennel and asparagus to ice bath to cool. Dry on paper towel. Combine fennel and asparagus with herbs. Toss in lemon vinaigrette. Hold for service.
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