Grilled Fennel and Asparagus Salad

Votes: 1

Time: 35 min.
Complexity: easily
Servings: 4 - 6

The main ingredients of this juicy, vitamin-rich salad are fennel root and asparagus. Before adding them to the salad, they are tossed whole in a garlicky vinaigrette and grilled until golden brown, softening the vegetables slightly but not overcooking them. This will add a rich, multifaceted flavor to the dish. Add arugula, olives, golden raisins, pine nuts, and shavings of Pecorino Romano cheese to the asparagus and fennel, let them sit for a while, and enjoy a whole range of flavors and textures in one bowl. This salad is perfect for barbecues.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Salad

2 bunches large asparagus, ends trimmed
1 large fennel root, trimmed and halved
Rapeseed oil, for frying
1 tbsp. l. olive oil
1/4 cup pine nuts
0.5 cup golden raisins
0.5 cups olives in oil, pitted, crushed
3 cups fine arugula
A pinch of coarse salt
1 cup shaved Pecorino Romano cheese

Vinaigrette dressing

1 clove of garlic, crushed into a paste with a pinch of salt
Zest and juice of 1 lemon
1/4 cup white wine vinegar
1 teaspoon coarse salt
1.5 tsp freshly ground black pepper
0.5 tsp red pepper flakes
0.5 cups extra-virgin olive oil

Ingredient Substitution Suggestions

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Recipes with similar ingredients: fennel bulb, asparagus, lemon juice, wine vinegar, red pepper flakes, pine nuts, olive, raisin, arugula, Pecorino Romano cheese

Cooking the dish according to the recipe:

Preheat grill to medium-high heat.
Vinaigrette dressing:

In a medium bowl, combine the garlic paste, lemon juice and zest, vinegar, salt, pepper, and chili flakes. Gradually whisk in the olive oil. Cover and set aside.

Salad:

Add the asparagus and fennel to the vinaigrette and toss well. Lightly brush the grill with canola oil. Place the vegetables on the grill and grill until charred on all sides, about 4 minutes. Set aside to cool slightly.
Heat a small skillet over medium heat. Add olive oil and pine nuts; toast until golden brown, about 2 minutes. Set aside to cool in the pan.
Cut the asparagus diagonally into 2-cm pieces. Core the fennel halves, then slice them into 0.3-cm-thick slices. Return the asparagus and fennel to the bowl with the dressing. Add the raisins, olives, toasted pine nuts, arugula, salt, and black pepper. Toss thoroughly. Let sit for 5 minutes to allow the salad to absorb the vinaigrette. Transfer to a serving platter and sprinkle with shredded Pecorino cheese.