Grilled Fennel and Asparagus Salad Recipe

Name: Grilled Fennel and Asparagus Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 clove garlic, smashed to a paste with a pinch of salt; 1 lemon, juice and zest; 1/4 cup Italian white wine vinegar; 1 teaspoon kosher salt; 1 1/2 teaspoons freshly ground black pepper; 1/2 teaspoon red pepper flakes; 1/2 cup extra-virgin olive oil; 2 bunches jumbo asparagus, trimmed; 1 large bulb fennel, trimmed, halved; Canola oil, for oiling grill; 1 tablespoon olive oil; 1/4 cup pine nuts; 1/2 cup golden currants; 1/2 cup oil-cured olives, pitted, crushed; 3 cups baby arugula; Pinch kosher salt; Freshly ground black pepper; 1 cup shaved Pecorino Romano

Servings: persons

1 clove garlic, smashed to a paste with a pinch of salt
1 lemon, juice and zest
1/4 cup Italian white wine vinegar
1 teaspoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1/2 teaspoon red pepper flakes
1/2 cup extra-virgin olive oil
2 bunches jumbo asparagus, trimmed
1 large bulb fennel, trimmed, halved
Canola oil, for oiling grill
1 tablespoon olive oil
1/4 cup pine nuts
1/2 cup golden currants
1/2 cup oil-cured olives, pitted, crushed
3 cups baby arugula
Pinch kosher salt
Freshly ground black pepper
1 cup shaved Pecorino Romano

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.

686

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 clove garlic, smashed to a paste with a pinch of salt, 1 lemon, juice and zest, 1/4 cup Italian white wine vinegar, 1 teaspoon kosher salt, and more.

Yes, Grilled Fennel and Asparagus Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Fennel and Asparagus Salad

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