Description
A refreshing and light Shaved Fennel and Asparagus Salad featuring tender ribbons of asparagus, crisp fennel, and tangy Manchego cheese, tossed with fluffy quinoa and a zesty lemon dressing. Perfect for a healthy lunch or a vibrant side dish.
Ingredients
Scale
Grains
- 1/2 cup quinoa, uncooked
Vegetables
- 1 bunch asparagus, shaved into ribbons
- 1 bulb fennel, thinly sliced (1.5 mm setting on mandoline)
- 1/2 red onion, thinly sliced (1.5 mm setting on mandoline)
Dairy
- 1.8 ounces (50 g) Manchego, thinly sliced
Dressings and Seasonings
- Juice of one lemon
- Zest of one lemon
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
Instructions
- Cook the Quinoa: Combine the quinoa with 1 cup of water in a small saucepan. Bring to a boil, then cover, reduce heat, and let simmer for 15 minutes. Remove from heat and let it sit, covered, for an additional 15 minutes. Fluff the cooked quinoa with a fork to separate the grains.
- Prepare the Salad Base: On a large plate, arrange the shaved asparagus, thinly sliced fennel, and red onion along with the thin slices of Manchego cheese.
- Add the Quinoa: Evenly sprinkle the fluffed quinoa across the assembled vegetables and cheese on the plate.
- Make the Dressing and Serve: In a small bowl, whisk together the lemon juice, lemon zest, extra virgin olive oil, kosher salt, and freshly ground pepper until well combined. Drizzle the dressing over the salad and serve immediately for a fresh taste.
Notes
- Using a mandoline ensures uniform thin slices for optimal texture and presentation.
- Allow the quinoa to rest covered after cooking to achieve fluffy, separate grains.
- For a nutty flavor, lightly toast the quinoa before cooking.
- Feel free to add fresh herbs like parsley or mint for extra freshness.
- This salad is best served fresh but can be stored in the refrigerator for up to one day.
