A passion for food + fashion

Shaved Fennel, Cauliflower and Asparagus Salad

In Food on May 21, 2009 at 9:16 am


This is spring simplicity at its best. Slice up a few of bulbs of raw fennel and cauliflower on the mandolin, and then thinly slice up some raw asparagus.


It’s all tossed in a creamy garlic sauce (which is essentially an aioli) that is quickly made in the blender. I would strongly suggest using true, spicy Dijon mustard.


The recipe is from this month’s Gourmet. For the recipe, click HERE. I would dial up the lemon a little in the dressing, and make liberal use of salt.

  1. I always get so nervous about using fennel in my salads. I love fennel, but it’s the same complex I have about making my own drinks- never seems to taste as good.

    I might try this one though!

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