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.
Servings: 4
Ready Time: 20 minutes
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.
Lucy Waverman