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Recipe Detail Page
Asparagus, Spinach and Fennel Salad with Creamy Tarragon Dressing
Holiday 2006
This salad brims with freshness and snap. If you can't find fennel, use Belgian endive instead. To turn this into a more substantial dish, drape smoked salmon or prosciutto over the finished salad or add slices of slivered parmigiano Reggiano or Spanish Manchego cheese. The Tarragon Dressing is my all-time favourite. I like the creaminess as well as the spring-like, licorice taste.
Serves 6
1 small fennel bulb, trimmed
Salt
8 oz (250 g) asparagus, trimmed
6 cups (1.5 L) packed baby spinach
Creamy Tarragon Dressing
2 tbsp (25 mL) mayonnaise
2 tbsp (25 mL) white wine vinegar
1 tsp (5 mL) chopped fresh tarragon or ¼ tsp (1 mL) dried
¼ tsp (1 mL) finely chopped garlic
1/3 cup (75 mL) olive oil
Salt and freshly ground pepper
1. Cut fennel in half and remove core. Using a mandolin or sharp knife, slice fennel thinly. Place in a bowl, sprinkle with salt and let sit for 30 minutes.
2. Bring a large skillet of salted water to a boil. Add asparagus and boil for 2 minutes, or until crisp-tender. Drain and refresh under cold water until cold. Drain and pat dry. Cut stalks into 2-inch (5-cm) pieces.
3. Combine asparagus and spinach in a bowl.
4. Prepare dressing by whisking mayonnaise, vinegar, tarragon and garlic in a bowl. Slowly whisk in oil. Season well with salt and pepper.
5. Pat fennel dry and add to asparagus. Toss salad with dressing.
Technique: Mandolin
A mandolin is a hand-held kitchen tool that can slice, shred, julienne and waffle-cut vegetables or fruit. Different blades can be attached and adjusted for thickness.
The French make fine chef-quality mandolins, but the Japanese versions are also excellent and much less expensive.
Serves 6
