Fennel And Asparagus Salad With Citrus Vinaigrette Recipe

Diving into this vibrant salad feels like capturing a bit of spring sunshine in a bowl! Let me tell you how this refreshing blend of fennel, asparagus, and citrus transports your tastebuds to a garden on a warm, breezy afternoon.

I love creating beautiful and refreshing salads, and my Fennel and Asparagus Salad with Citrus Vinaigrette is a perfect example. With wafer-thin fennel and comically shaved asparagus, this salad is a fresh, zippy powerhouse packed with good-for-you nutrition—most importantly, deliciousness.

The airy citrus vinaigrette, made with lemon juice and tongue-tickling orange segments, adds a zesty punch that pairs beautifully with nutty toasted pine nuts and the sharp crunch of grated parmesan. Of course, if you don’t want to dress this salad in a citrus vinaigrette, you can add a drizzle of balsamic vinaigrette or simply dress it with extra-virgin olive oil, lemon juice, and freshly cracked black pepper.

Fennel And Asparagus Salad With Citrus Vinaigrette Recipe Ingredients

• Fennel Bulb: Rich in fiber and vitamin C, promotes digestion and immune health.
• Asparagus: Low in calories, high in folate and vitamins A, C, K, and E.
• Orange: Sweet and juicy, an excellent source of vitamin C and antioxidants.
• Lemon Juice: Adds a bright, tangy flavor while being rich in vitamin C.
• Olive Oil: Heart-healthy fats with antioxidants, enhances the salad’s richness.
• Honey: Natural sweetener with antibacterial properties, balances flavors.
• Pine Nuts: Crunchy texture, high in healthy fats, protein, and magnesium.
• Parmesan Cheese: Adds umami, rich in calcium and protein for bone health.

Fennel And Asparagus Salad With Citrus Vinaigrette Recipe Ingredient Quantities

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• 1 large fennel bulb, thinly sliced
• 1 bunch asparagus, trimmed and shaved into ribbons
• 1 small shallot, finely chopped
• 1 orange, segmented
• 2 tablespoons lemon juice
• 3 tablespoons olive oil
• 1 tablespoon honey
• Salt and freshly ground black pepper, to taste
• 1/4 cup toasted pine nuts
• 1/4 cup grated parmesan cheese
• 2 tablespoons fresh dill, chopped

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How to Make this Fennel And Asparagus Salad With Citrus Vinaigrette Recipe

1. Start by getting the fennel bulb ready. Cut off the stalks and fronds, and then—using a mandoline or a sharp knife—slice the fennel bulb very thinly. Put it in a big salad bowl.

2. Cut the woody parts off the asparagus, and then use a vegetable peeler to make long, thin strips of the asparagus. Add these to the bowl with the fennel.

3. Segment the orange, discarding any seeds, and add the pieces to the salad bowl.

4. In a tiny bowl, prepare the citrus vinaigrette by briskly combining the juice of a lemon, olive oil, honey, and a very finely chopped shallot. Make sure to season generously with salt and freshly ground black pepper.

5. Citrus vinaigrette drench the fennel, asparagus, and orange segments. Gently toss to combine and ensure everything is coated with the dressing.

6. In a skillet that is not wet and over medium heat, toast the pine nuts until they are of a golden-brown color and give off a scent that is reminiscent of being in the kitchen while baking cookies. The nuts should be stirred fairly often to prevent them from being toasted unevenly and/or from some of the nuts being burnt.

7. Incorporate the toasted pine nuts into the salad, mixing lightly to ensure an even distribution.

8. Fresh parmesan cheese should be grated and then sprinkled over the salad.

9. For an aromatic finish, add freshly chopped dill to the salad.

10. Toss the salad one last time very gently so that all the ingredients are combined. Now it is ready to serve! This salad does taste best when it is served immediately. You could say that it tastes freshest when served immediately. Enjoy the taste that is so bright and refreshing!

Fennel And Asparagus Salad With Citrus Vinaigrette Recipe Equipment Needed

1. Mandoline slicer or sharp knife
2. Cutting board
3. Large salad bowl
4. Vegetable peeler
5. Small bowl
6. Citrus juicer (optional)
7. Whisk or fork
8. Skillet
9. Wooden spoon or spatula
10. Grater
11. Measuring spoons

FAQ

• What is the best way to shave asparagus into ribbons?Creating thin ribbons from vegetables is successfully accomplished with a few key techniques:
  1. Use a serrated knife or a standard chef’s knife. If you are using a standard knife, make sure to use a downward sawing motion.
  2. Angle the knife so that the blade is nearly parallel to the cutting board. This helps produce more of a ribbon shape, as opposed to a flat slice.
  3. Once you have a ribbon, cut it into smaller pieces, if desired, to achieve the finished shape.
• Can I substitute another cheese for the parmesan?Indeed, one may use pecorino romano or a closely related hard cheese as a substitute to impart an alternative flavor.
• Is it necessary to toast the pine nuts?Bringing out a nutty flavor and adding crunch are what toasting does, but it’s not necessary.
• How long can the citrus vinaigrette be stored?An airtight container can keep the vinaigrette cold and fresh for as long as 3 days in the refrigerator.
• Can I replace fresh dill with another herb?Indeed, fresh tarragon or parsley could serve as excellent substitutes.
• Is there an alternative sweetener for honey?Honey can be substituted with maple syrup or agave nectar.

Fennel And Asparagus Salad With Citrus Vinaigrette Recipe Substitutions and Variations

Instead of fennel, try using celery or celery root thinly sliced for a different crunch and flavor.
You can use zucchini or cucumber ribbons for a similar texture, instead of asparagus.
Replace the orange with segments of grapefruit for a more tart citrus note.
Replace lemon juice with lime juice for a zesty twist.
Use maple syrup or agave nectar in place of honey to keep it sweet.

Pro Tips

1. Chill the Ingredients: Before assembling the salad, chill the fennel, asparagus, and orange segments in the refrigerator. This will enhance the salad’s refreshing qualities and keep the vegetables crisp.