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Peppery Spring Salad
Each bite of this wonderfully fresh salad delivers a taste of spring.
Servings 1
Ingredients
- 4-6 asparagus spears uncooked, tough ends removed
- 1/2 fennel bulb uncooked, core removed and sliced thinly
- 1 handful sprouted radish seeds
- 1 small handful watercress
- A few butter beans or canned cannellini beans
- 2-3 tablespoons fruity olive oil plus more for drizzling
- Juice of half a lemon about 2 tablespoons
- Parmigiano-Reggiano shaved
- Kosher salt pinch
Instructions
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Combine the asparagus, fennel slices, olive oil, lemon juice and salt in a shallow bowl and let marinate for around 30 minutes. This is not absolutely necessary but makes the salad better in my opinion.
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After the wait time, add the butter beans to the bowl and toss. Transfer to a plate and top with the sprouted radish seeds, watercress (if using) and shaved Parmesan. Finish with a drizzle of olive oil.
Recipe Notes
Adjust the proportions according to your taste. There is no fixed formula here--very easy to adjust for more servings.