Shaved Asparagus And Fennel Salad Recipes

SHAVED ASPARAGUS AND FENNEL SALAD

Steps:

• Using a vegetable peeler, shave the asparagus. Shave the fennel bulb on a mandoline into very thin slices. In a large bowl, toss the shaved vegetables, basil and minced walnuts in a medium bowl. Dress the salad with the oil, lemon juice and some salt and pepper. Plate, and top each with Parmigiano-Reggiano shavings, then serve.

CHICKEN PAILLARD WITH ARUGULA, ASPARAGUS AND FENNEL SALAD WITH SHAVED PARM

Steps:

• Place chicken breasts on a gel board and halve horizontally but not all the way through, then open like a book and evenly pound to 1/8 inch thick. Season the chicken with salt and pepper. Combine fennel pollen, granulated garlic, granulated onion and zest and use to season both sides of chicken.
• Pour 3 turns of the pan of EVOO into a large skillet.
• Fill a medium-sized mixing bowl with ice water. Use a vegetable peeler to thinly slice the asparagus lengthwise; place in ice water.
• Place the arugula in bowl. Drain asparagus. Top the greens with asparagus, fennel and red onion. Use a vegetable peeler to shave and curl the Parmigiano-Reggiano cheese and add to bowl. Add the celery stalks and leaves.
• Heat the EVOO in skillet over medium-high heat and have a transfer tray or platter on hand. Add 2 paillards at a time. Cook over medium-high heat for 6 to 7 minutes per batch, turning occasionally.
• Dress the salad with lemon juice and 2 to 3 tablespoons EVOO and season with salt. Serve the paillards on platters topped with a pile of the citrusy, peppery salad. Garnish with fennel fronds.

SHAVED ASPARAGUS SALAD

Steps:

• Remove and chop the zest from the orange and add it to a large nonreactive bowl. Add the asparagus and cheese and toss together. Peel the orange and cut segments from the membrane. Add the segments to the bowl with the asparagus.
• Squeeze the juice from the orange membrane into a small bowl and add the chives and white wine vinegar. Whisk in the olive oil and season with salt and pepper. Add the dressing to the asparagus and let sit until the asparagus is slightly wilted, about 5 minutes. Toss in the hazelnuts and serve.

SLOW-ROASTED HALIBUT WITH SHAVED ASPARAGUS AND FENNEL SALAD

Steps:

• For salad:
• Whisk lemon juice and mustard in small bowl. Gradually whisk in oil, then add capers. Season dressing to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature and rewhisk before using.
• Place 1 asparagus spear flat on work surface. Using vegetable peeler, shave asparagus into long thin strips. Place asparagus strips in medium bowl with shaved fennel. DO AHEAD: Can be made 4 hours ahead. Cover and chill.
• For fish:
• Coat rimmed baking sheet with nonstick spray. Mix breadcrumbs, cheese, herbs, and lemon peel in another medium bowl. Sprinkle with salt and pepper. Drizzle melted butter over. Using fork, toss to incorporate evenly.
• Place halibut fillets on prepared baking sheet, spacing apart. Sprinkle with salt and pepper. Divide breadcrumbs among fillets to cover top (about 1/3 cup each), pressing to adhere. DO AHEAD: Can be made 1 hour ahead. Cover and chill.
• Preheat oven to 300°F. Bake halibut until opaque in center, about 20 minutes. Turn on broiler. Broil halibut just until breadcrumbs start to brown, about 1 minute.
• Place 1 halibut fillet on each of 6 plates. Pour dressing over asparagus and fennel mixture; toss to coat. Season salad to taste with salt and pepper. Divide salad among plates and serve.

SHAVED ASPARAGUS SALAD

Steps:

• Clean and trim the asparagus; remove the tough ends and the tips (you can parboil and save the tips for another dish). With a potato peeler, shave each stem, turning to allow for maximum shaving. Place the shavings into a serving bowl.
• Whisk together the olive oil, lemon zest and juice and a dash of salt and pepper in a small bowl; dress the shavings with the mixture. Layer with the cheese and serve.