Lemony Shaved Fennel Asparagus Salad
Ingredients
The salad
-
1
small
shallot, finely minced
-
⅛
cup
minced shallot
-
2
tablespoons
lemon juice
-
1
tablespoon
white wine vinegar
-
2
small
fennel bulbs (or 1 large)
-
12
thick spears
asparagus
-
5
ounces
baby arugula
-
1 ½
cups
cooked navy beans, drained and rinsed
-
1 ½
cups
cooked farro
-
¼
cup
chopped chives
-
⅓
cup
shelled and salted pistachios, finely ground
-
to taste
sea salt
-
to taste
ground black pepper
The dressing
-
½
teaspoon
Dijon mustard
-
2
teaspoons
maple syrup
-
6
tablespoons
olive oil
-
optional
fresh lemon zest
Instructions
- Combine minced shallot, lemon juice, and white wine vinegar in a bowl and let sit for 10 minutes.
- Finely slice the fennel using a mandolin to yield about 3 cups.
- Snap the tough ends off the asparagus and shave it into thin ribbons with a vegetable peeler to get about 2 cups.
- In a large bowl, mix the shaved fennel, asparagus, arugula, navy beans, farro, chives, half of the pistachios, and season with salt and pepper.
- To the shallot mixture, add salt, pepper, Dijon mustard, maple syrup, and olive oil. Whisk to combine.
- Pour the dressing over the salad and toss to coat just before serving. Garnish with remaining pistachios and chives, and add lemon zest if desired.
Nutrition Facts (estimated)
Servings
4-6
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
10g
Sodium
200mg
Cholesterol
0mg
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