Raw Asparagus, Fennel and Pecorino Salad

Name: Raw Asparagus, Fennel and Pecorino Salad
Total time: 30 min
Yield: 4
Ingredients: 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

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

By Margot Henderson

May 2016

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Raw Asparagus, Fennel and Pecorino Salad

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Raw Asparagus, Fennel and Pecorino Salad

Gallery

Recipe Summary

Ingredients

Directions

Make Ahead

Suggested Pairing

Reviews

All Reviews for Raw Asparagus, Fennel and Pecorino Salad