Raw Asparagus, Fennel and Pecorino Salad

"You want a sharp knife," says Margot Henderson of Rochelle Canteen in London about prepping this simple, colorful vegetarian salad.

  • Total Time:
  • Servings: 4

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  • 1/2 cup extra-virgin olive oil
  • 1/4 cup fresh lemon juice
  • Kosher salt
  • Pepper
  • 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 this recipe

  1. 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.

Make Ahead

The dressing can be refrigerated overnight.

Suggested Pairing

Citrus-driven New Zealand Sauvignon Blanc.

Contributed By Photo © Per-Anders Jorgensen Published May 2016

1069858 recipes/raw-asparagus-fennel-and-pecorino-salad 2016-03-30T14:21:36+00:00 Margot Henderson lunch|4|fast|vegetarian| may-2016 recipes,raw-asparagus-fennel-and-pecorino-salad 1069858

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