A simple, crisp spring salad for lovers of all things salty. This recipe can be played up in a number of different ways. Sprinkle parsley on top, or use smoked salmon. I also think it would be wonderful with a poached egg over toast. —onetinyspark
Asparagus stalks, shaved
Fennel stalks, shaved
Freshly ground black pepper
Smoked trout pieces
In This Recipe
Start by whisking together the olive oil, vinegar and Dijon. Set aside.
Shave and combine the asparagus and fennel stalks in a bowl.
Pour the oil/vinegar/Dijon mixture over the vegetable shavings and toss to coat.
Top the salad with shaved Parmesan, smoked trout, and freshly ground black pepper.