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