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Shaved fennel and asparagus salad with herbal buttermilk dressing Add to ...

This refreshing salad is easy to make if you have a mandolin or V-Slicer, available at most kitchen stores. The buttermilk dressing is low in calories and packed with flavour.

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  • Ready time: 20 minutes
  • Servings: 4

Dressing:

½ cup buttermilk

2 teaspoonsfresh dill, chopped

2 teaspoons fresh parsley, chopped

2 teaspoons fresh tarragon, chopped

1 tablespoon green onion, chopped

1 teaspoon Dijon mustard

½ teaspoon garlic, finely chopped

1 tablespoonlemon juice or more to taste

Salt and freshly ground pepper

Salad:

12 stalks asparagus, woody ends trimmed

1 head fennel, cut in half

1 large red treviso endive

Method



Whisk together buttermilk, dill, parsley, tarragon, onion, mustard, garlic, lemon juice and oil. Season with salt and pepper to taste.

With a mandolin or V-Slicer, shave fennel into thin strips. Shave asparagus and treviso and mix with fennel.

Combine on a platter or bowl. Pour dressing over top and toss well.

Suggested Wine Pairings

If this salad could speak - or whisper a yoga chant - it would summon a high-acid white, the bitterer, the better. Top choices include most dry whites from Italy and Spain, such as verdicchio or Rueda, as well as sauvignon blanc or Australian riesling. - Beppi Crosariol

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