Shaved Asparagus and Fennel Salad with Meyer Lemon Dressing
Serves 4 (serving size: 3/4 cup)
Photo: Christopher Testani; Styling: Kaitlyn Duross
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)
Est. added sugars 1g
How to Make It
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.
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.
Sprinkle salad evenly with remaining 1 tablespoon fennel fronds, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper.