Shaved Fennel Salad with Avocado & Lemon

Name: Shaved Fennel Salad with Avocado & Lemon
Prep time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: 1 tbsp Currants (1 tablespoon dried currants); 0 pieces White Balsamic Vinegar (splash white balsamic vinegar); 2 pieces Fennel Bulb (2 fennel bulbs, sliced thinly on a mandoline or with a knife); ¼ cup Fennel Fronds (1/4 cup (or more) loosely packed fennel fronds); ¼ lb Asparagus (1/4 lb. asparagus, peeled with a peeler, see notes above or snap peas (100 g) snap peas, stemmed and sliced on the diagonal); ½ piece Red Onion (1/2 small red onion, thinly sliced); ¼ cup Parsley (1/4 – 1/2 cup finely chopped parsley — up to 0.5); 3 tbsp Lemon Juice (3 tablespoons fresh lemon juice, plus more to taste); 2 tbsp Olive Oil (2 tablespoons olive oil, plus more to taste); 0 pieces Table Salt (salt, I’ve been using Maldon sea salt); 0 pieces Black Pepper (freshly cracked pepper to taste); 1 piece Avocado (1 avocado, thinly sliced); 0 pieces Pecorino Cheese (Parmigiano-Reggiano cheese or Pecorino Romano, shaved with a vegetable peeler)

Shaved Fennel Salad with Avocado & Lemon - Salad (Italian)

25 minItalian

Servings4

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Plan it in the app to put it on your week.

Vegetarian
Pescatarian
Egg Free

Ingredients

For 4 servings

Currants1 tbsp · 1 tablespoon dried currants
White Balsamic Vinegar0 pieces · splash white balsamic vinegar
Fennel Bulb2 pieces · 2 fennel bulbs, sliced thinly on a mandoline or with a knife
Fennel Fronds¼ cup · 1/4 cup (or more) loosely packed fennel fronds
Asparagus¼ lb · 1/4 lb. asparagus, peeled with a peeler, see notes above or snap peas (100 g) snap peas, stemmed and sliced on the diagonal
Red Onion½ piece · 1/2 small red onion, thinly sliced
Parsley¼ cup · 1/4 – 1/2 cup finely chopped parsley — up to 0.5
Lemon Juice3 tbsp · 3 tablespoons fresh lemon juice, plus more to taste
Olive Oil2 tbsp · 2 tablespoons olive oil, plus more to taste
Table Salt0 pieces · salt, I’ve been using Maldon sea salt
Black Pepper0 pieces · freshly cracked pepper to taste
Avocado1 piece · 1 avocado, thinly sliced
Pecorino Cheese0 pieces · Parmigiano-Reggiano cheese or Pecorino Romano, shaved with a vegetable peeler

Make it mine in the app

Steps

1Place the currants in a small bowl. Splash in some vinegar (maybe a teaspoon) and then cover with hot tap water — about a tablespoon. Set aside.
2In a large bowl, combine the fennel, fronds, asparagus or snap peas, onion, and parsley. Season with a pinch of salt and pepper. Toss. Add the olive oil and fresh lemon juice and toss again. Taste. If it’s too tart, add more olive oil by the tablespoon till it tastes right. If it needs more dressing, add more olive oil and lemon to taste. If it’s not tart enough, add more lemon (or a splash of vinegar).
3Drain the currants and add to the bowl. Add the avocado, and toss again. Shave in Parmigiano-Reggiano to taste. Toss. Taste. Adjust seasonings as necessary, and serve.