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

Margot Henderson
May 2016

Gallery

Credit: © Per-Anders Jorgensen

Recipe Summary

total:
30 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Make Ahead

The dressing can be refrigerated overnight.

Suggested Pairing

Citrus-driven New Zealand Sauvignon Blanc.

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