Shaved Asparagus and Fennel Salad

2014-02-02
  • Yield : 4 servings
  • Cook Time : 10m
  • Ready In : 10m
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Nutritional Info

This information is per serving.

  • Calories

    229 calorie
  • Fat

    21 grams
  • Saturated Fat

    3 grams
  • Sodium

    172 milligrams
  • Carbohydrate

    9 grams
  • Fiber

    4 grams
  • Protein

    5 grams
  • Sugar

    2 grams

Ingredients

  • 12 thick asparagus spears
  • 1 bulb fennel
  • 1/2 cup chopped fresh basil leaves
  • 1/2 cup finely chopped walnuts
  • 3 tablespoons extra-virgin olive oil
  • 1 lemon, juiced
  • Salt and freshly ground black pepper
  • Parmigiano-Reggiano, shaved

Method

Step 1

Using a vegetable peeler, shave the asparagus. Shave the fennel bulb on a mandoline into very thin slices. In a large bowl, toss the shaved vegetables, basil and minced walnuts in a medium bowl. Dress the salad with the oil, lemon juice and some salt and pepper. Plate, and top each with Parmigiano-Reggiano shavings, then serve.

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