"You want a sharp knife," says Margot Henderson of Rochelle Canteen in London about prepping this simple, colorful vegetarian salad.
Slideshow: More Salad Recipes
1/2 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1 pound asparagus, peeled and very thinly sliced on the diagonal
1 fennel bulb—halved, cored and very thinly sliced lengthwise
2 red endives—halved, cored and torn into large pieces
3 ounces Berkswell or young pecorino cheese, thinly shaved
2 tablespoons capers
How to Make It
In a large bowl, whisk the olive oil with the lemon juice and season with salt and pepper. Add the asparagus, fennel, endives, cheese and capers, season with salt and pepper and toss to coat. Transfer to a platter and serve.
The dressing can be refrigerated overnight.
Citrus-driven New Zealand Sauvignon Blanc.
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