This Mary Berry Asparagus and Fennel Salad with Tarragon Dressing is a crisp and refreshing recipe, which includes fresh asparagus and shaved fennel. It’s a classic, foolproof recipe, ready in about 15 minutes.
Mary Berry Asparagus and Fennel Salad with Tarragon Dressing Ingredients
Salad
- 1 bulb fennel, trimmed
- 12 large asparagus spears, woody ends removed
- 2 Little Gem lettuces, shredded
- 25g (1oz) Parmesan shavings
Tarragon Dressing
- 2 tsp grainy mustard
- 1½ tbsp white wine vinegar
- 8 tbsp olive oil
- 1 tsp runny honey
- 1 tbsp freshly chopped tarragon
How To Make Mary Berry Asparagus and Fennel Salad with Tarragon Dressing
- Shave The Fennel: Use a wide vegetable peeler to slice the fennel into thin strips.
- Blanch The Vegetables: Boil asparagus for 2 minutes. Add fennel and cook for 1 more minute. Drain and refresh in cold water, then dry.
- Mix The Dressing: Whisk together all dressing ingredients in a bowl with salt and pepper.
- Assemble The Salad: Spread shredded lettuce on a platter, top with fennel, arrange asparagus in a criss-cross pattern, and sprinkle with Parmesan.
- Dress And Serve: Drizzle with tarragon dressing just before serving.
Recipe Tips
- Can I prepare this salad ahead? Yes, assemble it up to 6 hours in advance and add the dressing just before serving.
- How to get crisp asparagus: Blanch briefly and cool in ice water to keep it vibrant.
- Can I substitute tarragon? Try fresh basil or dill for a different flavor.
- Is this salad vegetarian? Yes, as long as you use vegetarian Parmesan-style cheese.
- What if I don’t have a vegetable peeler? Use a mandolin or slice the fennel very thinly with a knife.
What To Serve With Asparagus and Fennel Salad
This salad pairs beautifully with:
- Grilled fish or chicken
- Quiche or savory tart
- Crusty bread and butter
- A glass of chilled white wine
- Lentil or vegetable soup
How To Store Asparagus and Fennel Salad
Refrigerate: Store undressed salad in a sealed container for up to 6 hours.
Do Not Freeze: This salad is best fresh and not suitable for freezing.
Asparagus and Fennel Salad Nutrition Facts
- Calories: 195 kcal per serving
- Protein: 4g
- Fat: 17g
- Carbohydrates: 6g
- Fiber: 3g
- Sugar: 3g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use a different cheese?
Yes, pecorino or crumbled goat cheese also work well.
Is this salad gluten-free?
Yes, it’s naturally gluten-free.
Can I grill the asparagus instead?
Yes, grilled asparagus adds a smoky twist.
Can I double the recipe?
Yes, just scale all ingredients evenly for a larger group.
Mary Berry Asparagus and Fennel Salad with Tarragon Dressing
Description
A crisp and elegant salad of blanched asparagus and fennel with Little Gem lettuce, Parmesan shavings, and a zesty tarragon mustard dressing—perfect for warm days.
Ingredients
Instructions
- Slice fennel into strips with a peeler.
- Blanch asparagus for 2 minutes; add fennel and cook 1 more minute. Cool and dry.
- Whisk mustard, vinegar, oil, honey, tarragon, salt, and pepper for dressing.
- Layer lettuce, fennel, and asparagus on platter.
- Top with Parmesan and drizzle dressing before serving.
Notes
- Assemble salad up to 6 hours ahead
- Keep vegetables crisp by refreshing in cold water
- Use fresh tarragon for best flavor
- Not suitable for freezing due to delicate texture