© Per-Anders Jorgensen
Active Time
N/A
Total Time
30 MIN
Yield
Serves : 4

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

How to Make It

Step

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.

You May Like