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Shaved Asparagus and Fennel Salad with Meyer Lemon Dressing

Photo: Christopher Testani; Styling: Kaitlyn Duross

Hands-on time 15 mins
Total time 15 mins
Yield

Serves 4 (serving size: 3/4 cup)

This crunchy salad boasts a rich texure with light and sweet notes from the fennel. The addition of a bright and fresh meyer lemon dressing brings this salad from great to simply amazing. 

Ingredients

  • 1 pound large asparagus spears
  • 1/2 cup thinly sliced red onion
  • 1 medium fennel bulb, very thinly sliced (about 1 1/2 cups)
  • 2 tablespoons chopped fennel fronds, divided
  • 3 tablespoons extra-virgin olive oil
  • 3/4 teaspoon grated Meyer lemon rind
  • 7 teaspoons fresh Meyer lemon juice
  • 1 1/2 tablespoons chopped fresh dill
  • 3/8 teaspoon kosher salt, divided
  • 1/2 teaspoon sugar
  • 1/4 teaspoon freshly ground black pepper, divided
  • 1/2 ounce Manchego cheese, grated (about 1/2 cup)

Nutrition Information

  • calories 156
  • fat 11.7 g
  • satfat 2.3 g
  • monofat 7.4 g
  • polyfat 1.1 g
  • protein 4 g
  • carbohydrate 11 g
  • fiber 4 g
  • cholesterol 4 mg
  • iron 3 mg
  • sodium 235 mg
  • calcium 107 mg
  • sugars 4 g
  • Est. Added Sugars 1 g

How to Make It

  1. Working with 1 spear at a time, shave asparagus into ribbons with a vegetable peeler, stopping short of tips. Combine asparagus ribbons, tips, onion, fennel, and 1 tablespoon fronds in a bowl.

  2. Combine olive oil, rind, juice, dill, 1/8 teaspoon salt, sugar, 1/8 teaspoon pepper, and cheese in a medium bowl, stirring with a whisk. Pour dressing over asparagus mixture. Toss gently to coat; refrigerate 10 minutes.

  3. Sprinkle salad evenly with remaining 1 tablespoon fennel fronds, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper.