Description
A bright and refreshing spring salad made with shaved fennel, tender asparagus, fresh lemon, parmesan cheese, and toasted pine nuts. Crisp textures and vibrant citrus flavor make this salad light, elegant, and incredibly satisfying.
Ingredients
Scale
- 1 large fennel bulb, very thinly shaved
- 1 pound asparagus, trimmed and cut into 2-inch pieces
- 3 tablespoons fresh lemon juice
- 3 tablespoons extra virgin olive oil
- 1/3 cup shaved parmesan cheese
- 1/4 cup toasted pine nuts
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon lemon zest
Instructions
- Bring a medium pot of salted water to a gentle boil.
- Whisk together lemon juice, olive oil, lemon zest, salt, and black pepper in a small bowl.
- Blanch the asparagus pieces for 2 minutes, then transfer immediately to an ice water bath.
- Add shaved fennel, cooled asparagus, parsley, parmesan cheese, and toasted pine nuts into a large bowl.
- Pour the dressing over the salad and toss gently until evenly coated.
- Taste and adjust seasoning if needed.
- Serve chilled or slightly cool.
Notes
- Slice the fennel as thinly as possible for the best texture.
- Toast the pine nuts carefully because they brown quickly.
- Fresh lemon juice gives the brightest flavor.
- The salad can be prepared a few hours ahead and refrigerated.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 4g
- Sodium: 310mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 8mg
Keywords: fennel salad, asparagus salad, lemon salad, spring salad, shaved fennel asparagus salad, mediterranean salad