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Green and White Asparagus Salad with Fennel and Basil Vinaigrette

Green and White Asparagus Salad with Fennel and Basil Vinaigrette


For Dressing:
1/2 bunch basil plus a few whole leaves for garnish (approx. 2 small containers of basil)
2 cloves garlic, minced
2 tablespoons white wine vinegar
zest 1/2 lemon
1/2 cup olive oil
  salt and freshly ground pepper
For Salad:
40 green and white asparagus spears, washed, ends trimmed and peeled if desired
  olive oil
  freshly ground pepper
2 small fennel bulbs, cleaned, trimmed

Cooking Instructions

For the Dressing
Place the basil leaves, garlic, zest and vinegar in a blender. Slowly add the olive oil through the funnel and process until the basil is shredded, but not fully pureed. Season with salt and pepper to taste.

For the Salad
Blanch the asparagus by bringing a large pot of salted water to a boil over high heat. Add asparagus, all at once, cover pot and simmer 3 minutes. Strain asparagus and shock in ice water to cool quickly. Remove from ice water as soon as asparagus are chilled, dry and season with olive oil, salt and pepper. Reserve.

Halve fennel from top to bottom. Using the tip of your knife and standing the fennel half on the cutting board, remove the core of the bulb by making an upside down "V" cut. Using a mandolin or very sharp knife thinly shave the fennel bulbs. Place in a bowl and season with salt and freshly ground pepper.

To compile the dish: Lightly coat the asparagus with some of the basil dressing and do the same with the fennel. Decoratively place asparagus on a platter or single plates and top with shaved fennel. Drizzle with more dressing and garnish with basil leaves.

Recipe provided by Chef Shellie Kark, Kitchencue
Copyright 2010 Kol Ha'kavod, LLC.
The information here is not to be used or reprinted without permission

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