This tasty salad is divine with a simple dressing of lemon oil.
I love the one from Simunovich Olive Estate, or make your own by heating olive oil and lemon zest for 10 minutes, just below a simmer, then strain into a clean bottle.
- 1 large fennel bulb, shaved
- 2 tbsp lemon juice
- 2 bunches fresh asparagus
- 1 cup baby peas
- 60g mesclun or summer greens
- ½ cup crispy bacon bits
- ¼ cup parmesan, shaved
- ¼ cup lemon oil
- Sea salt and cracked pepper
1 Slice the fennel as finely as you can and soak in cold water and lemon juice.
2 Blanch the asparagus and peas for 2-3 minutes in boiling, salted water, then drain and refresh.
3 Drain fennel and arrange in a shallow serving bowl with the mesclun leaves, asparagus and peas.
4 Sprinkle over the crispy bacon and shaved parmesan. Drizzle with lemon oil and season well.