Shaved Asparagus Fennel Salad
Total Time
26 minutes
Prep Time
20 minutes
Cook Time
6 minutes
Rating
5 out of 5 stars
(23)
Ingredients
4 servings
- 1 large leek (White parts only)
- 1/3 cup olive oil (divided)
- 1 large fennel bulb (yielding about 2 cups)
- 4-6 large asparagus stalks (larger stalks can be more tender and juicier) about 1 cup
- 1 tablespoon fresh thyme ( lemon thyme elevates!)
- 2 tablespoons fresh lemon juice
- ¾ teaspoon sea salt
- ½ teaspoon ground black pepper
- 1 teaspoon ground coriander
- ¼ cup almonds, lightly toasted
- ½- 1 avocado, sliced
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Preparation
Step 1
Cut the leek in half lengthwise. Rinse well. Thinly slice the tender white part of the leek in ¼ inch thick, half moons. Add 3 tablespoons of the olive oil to a cold sauté pan. Turn burner on to medium and add the leeks. Sauté until wilted and just starting to turn golden on the edges, about 6 minutes. Add a pinch of salt to the leeks and set aside to cool. In a medium bowl, add thyme, lemon juice, salt, pepper, coriander and whisk in remaining olive oil. Add the sautéed leeks.
Step 2
Core and shave the fennel bulb with a mandolin, peeler, or sharp knife, into very thin slices. Slice the asparagus diagonally at a similar thickness to the fennel, discarding tough ends. Place a large bowl.
Step 3
Toss with some dressing- you may not need all.
Step 4
Add avocado slices and toasted almonds to serve.
Step 5
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