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Shaved Fennel, Asparagus & Endive Salad
Prep Time
15 mins
Total Time
15 mins
 
Servings: 6 portions
Ingredients
  • 2 fennel bulbs (cored & shaved)
  • 1 bunch of fresh asparagus
  • 2 heads of endive (washed & torn)
  • 3 grapefruits
  • Olive Oil
  • Cider Vinegar
  • Fresh Lemon Juice
  • Salt
  • Pepper
Instructions

  1. Shave fennel bulbs using the thinkkitchen Supra Mandoline. Shave Asparagus using a peeler.

  2. Wash and tear endive heads into individual leaves.

  3. Supreme grapefruit using sharp medium size knife, make sure there are no more seeds left.

  4. Mix all ingredients in a salad bowl.

  5. For the vinaigrette, mix with a whisk or an emulsion blender:

  6. 2 tablespoons of olive oil

  7. 2 tablespoons of grapefruit juice (juice from half of a grapefruit)

  8. 2 tablespoons of fresh lemon juice (juice from a whole lemon)

  9. A pinch of salt

  10. A pinch of pepper

  11. Serve cold with vinaigrette folded in or on the side. Add walnuts and/or fresh mozzarella if desired. Can be served as a cold appetizer or side.