Each bite of this wonderfully fresh salad delivers a taste of spring.
Course
Salad
Cuisine
American
Servings1
AuthorLemons & Anchovies
Ingredients
4-6asparagus spearsuncooked, tough ends removed
1/2fennel bulbuncooked, core removed and sliced thinly
1handful sprouted radish seeds
1small handful watercress
A few butter beansor canned cannellini beans
2-3tablespoonsfruity olive oil plus more for drizzling
Juice of half a lemonabout 2 tablespoons
Parmigiano-Reggianoshaved
Kosher saltpinch
Instructions
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.
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.