Salad with asparagus and fennel root
Votes: 1
Time: 25 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
This salad is made with fresh greens: Boston lettuce, mixed lettuce, snow peas, celery, fennel, and asparagus, which should be blanched first to soften it slightly without losing its juiciness. To do this, place a bowl of ice water next to the stove and immediately transfer the asparagus to it after two minutes of boiling to prevent further cooking. Drizzle the salad with a vibrant dressing made from sour cream and mayonnaise, flavored with fresh, aromatic herbs, lemon juice, and anchovies. Just two anchovy fillets serve as a dressing and enhance the vibrant flavor of the dressing.
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.
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:
- 1 small bunch asparagus, trimmed and cut into 2.5cm pieces
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 1 fennel root, cored and thinly sliced + 1/2 cup sprigs
- 0.5 cup fresh parsley
- 1/4 cup fresh tarragon
- Juice of 1 lemon
- 2 anchovy fillets, canned in oil
- 1 head Boston lettuce, torn into pieces
- 150 g mixed salad greens (about 8 cups)
- 1 cup sugar snap peas, trimmed and halved
- 2 stalks celery, thinly sliced
- 0.5 cup chopped roasted pistachios
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Recipes with similar ingredients: Boston salad, salad mix, sugar snap peas, celery, asparagus, fennel bulb, pistachios, Anchovies, tarragon
Cooking the dish according to the recipe:
- Bring a medium saucepan of salted water to a boil. Add the asparagus and cook until crisp-tender, about 2 minutes. Drain and transfer the asparagus to a bowl of ice water, then remove and pat dry.
- Meanwhile, prepare the sauce.In a food processor, combine the mayonnaise, sour cream, fennel, parsley, tarragon, lemon juice, anchovies, 1/2 teaspoon salt, and a pinch of ground black pepper. Blend until smooth. Refrigerate until ready to serve.
- Combine the asparagus, chopped fennel, Boston lettuce, salad greens, peas, celery, and pistachios in a large bowl. Just before serving, drizzle with the dressing, season with salt and pepper, and toss to combine.
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