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Lettuce, fennel and asparagus salad with capers and caesar dressing

Name: Fennel and asparagus caesar salad recipe
Yield: 4
Ingredients: 1 bunch asparagus, woody ends trimmed; 1 baby cos lettuce, leaves separated; 2 baby fennel bulbs, very thinly sliced lengthways (we used a mandoline); 20.00 ml drained capers; 40.00 ml pine nuts, toasted; 1/2 bunch chives, finely chopped; 100g mayonnaise; 30.00 ml very finely grated parmesan; 3 tsp each lemon juice and white wine vinegar; 3/4 tsp light soy sauce; 1 small garlic clove, crushed; 20.00 ml chopped chives

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Lettuce, fennel and asparagus salad with capers and caesar dressing

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by German Sanchez

CHEF

Oct 30, 2023

Skip the croutons and try this inventive fennel caesar salad on for size.

1 bunch asparagus, woody ends trimmed
1 baby cos lettuce, leaves separated
2 baby fennel bulbs, very thinly sliced lengthways (we used a mandoline)
1 tbs drained capers
2 tbs pine nuts, toasted
1/2 bunch chives, finely chopped

Caesar dressing

1/3 cup (100g) mayonnaise
1 1/2 tbs very finely grated parmesan
3 tsp each lemon juice and white wine vinegar
3/4 tsp light soy sauce
1 small garlic clove, crushed
1 tbs chopped chives

Method

1.

For the caesar dressing, use a fork to whisk all ingredients in a medium bowl with 3/4 tsp salt flakes and a pinch of freshly ground black pepper until smooth and creamy.
2.

Blanch asparagus in a large saucepan of boiling salted water over high heat for 30-40 seconds, then immediately drain and cool in iced water. Drain, halve lengthways.
3.

Arrange lettuce, fennel and asparagus on a large serving plate. Drizzle over the dressing and serve sprinkled with capers, pine nuts and chives.