Warm Asparagus & Fennel Salad with Chopped Egg Dressing
/
Warm Asparagus & Fennel Salad with Chopped Egg Dressing
Recipe by Courtney Roulston
Dietaries: Meat free, vegetarian
Serves: 4 as a side
Prep Time: 15 minutes
Cooking Time: 15 minutes
Ingredients
2 bunches thick Asparagus, cut into 10cm batons
Sea salt and pepper to taste
1 bulb fennel, shaved + fronds reserved to garnish
2 tablespoons extra virgin olive oil
1/3 cup whole roast almonds, roughly chopped
Dressing
3 free range eggs, boiled, peeled, chopped
1 tablespoon capers, washed, chopped
1/2 long green chilli, chopped
1 French shallot, finely diced
1 heaped teaspoon Dijon mustard
1 tablespoon cornichons, chopped
Juice and zest of 1/2 lemon
2 tablespoons whole egg mayonnaise
1 tablespoon flat leaf parsley, chopped
METHOD
Place the shaved fennel into a bowl of iced water to make it extra crisp. Leave for 10 minutes while you prepare the salad.
Blanch the asparagus in simmering salted water for 2 minutes. Drain and season with a pinch of salt and drizzle with extra virgin olive oil. Set aside to cool slightly.
Mix all the egg dressing ingredients together in a bowl and season with a pinch of salt and black pepper.
Drain and pat the fennel dry then scatter onto the base of a serving platter. Top with the asparagus and spoon over the egg dressing. Grate over a little extra lemon zest and drizzle with oil. Garnish with chopped almonds and fennel fronds before serving.
