Grilled Fennel And Asparagus Salad
Serves: 3
Fatima Kris
1 January 1970
Based on User reviews:
59
Spice
47
Sweetness
50
Sourness
40
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 pinch
Kosher Salt1 tsp
Red Pepper Flake1 cup
Extra-Virgin Olive Oil1 large
Fennel (bulb, trimmed, halved)1 tbsp
Olive Oil1 cup
Pine Nut1 cup
Pecorino Romano (shaved)Directions:
1
Preheat a grill to medium-high
2
For the vinaigrette: In a medium mixing bowl, whisk together the garlic paste, lemon juice and zest, vinegar, salt, pepper and chili flakes
3
Gradually whisk in the olive oil
4
Cover and set aside
5
For the salad: Add the asparagus and fennel to the vinaigrette and toss to coat well
6
Brush the grill with some canola oil
7
Place the vegetables on the grill and cook until just caramelized and charred on all sides, about 4 minutes
8
Set aside to cool briefly
9
Heat a small saute pan over medium-high heat
10
Add the olive oil and the pine nuts; toast until just golden brown, about 2 minutes
11
Set aside to cool in the pan
12
Slice the asparagus on the bias into 1-inch pieces
13
Core the fennel halves, then slice them 1/8- inch-thick
14
Add the asparagus and fennel back to the vinaigrette
15
Add the currants, olives, toasted pine nuts, arugula, salt and pepper
16
Toss well
17
Let sit for 5 minutes to allow the salad to absorb the vinaigrette
18
Transfer to a serving platter and garnish with the shaved Pecorino