Salad: United States – Shaved Asparagus-Fennel Citrus Ribbon Salad with Tarragon-Shallot Vinaigrette

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 5 min

Total 20 min

Ingredients

1 small fennel bulb, cored and very thinly sliced (reserve fronds for garnish)
8–10 thin asparagus spears, tough ends trimmed, shaved into ribbons
2 cups (60 g) peppery greens (watercress or arugula)
4 radishes, very thinly sliced
1 navel orange, segmented, 1 tbsp (15 ml) juice reserved
1 / 4 cup (30 g) toasted hazelnuts, coarsely chopped
1 / 4 cup (20 g) shaved Parmigiano-Reggiano (optional)
1 tbsp (15 ml) finely minced shallot
1 tsp (5 ml) Dijon mustard
1 tbsp (15 ml) white wine or Champagne vinegar
1 tbsp (15 ml) fresh orange juice (from above)
1 tsp (1 g) chopped fresh tarragon
3 tbsp (45 ml) extra-virgin olive oil
1 / 4 tsp kosher salt, plus more to taste
Freshly ground black pepper to taste

Instructions

Segment the orange over a bowl to catch juices; reserve 1 tablespoon of the juice for the dressing.
In a small bowl, whisk the shallot, Dijon, vinegar, reserved orange juice, tarragon, salt, and several grinds of black pepper. Slowly whisk in the olive oil until emulsified.
In a large bowl, combine the sliced fennel and shaved asparagus. Add half the vinaigrette and toss to coat; let stand 5 minutes to lightly soften.
Add the peppery greens and radishes. Toss with the remaining vinaigrette and season to taste with additional salt and pepper.
Plate the salad and top with the orange segments, toasted hazelnuts, shaved Parmigiano (if using), and a few fennel fronds. Serve immediately alongside the filet mignon with Béarnaise.