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.
About Jo Wilcox
"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See www.jowilcox.co.nzmore of this author