We’ve experienced a stormy week here in the Netherlands. It’s supposed to be spring, but we’ve had rain, wind, hail and low temperatures. Not springy at all, but still it didn’t stop me. I went to the supermarket and saw some spring greens on display. I love asparagus and saw some green ones screaming my name. Fennel is also back on the shelves, so it made me crave for a nice green spring salad. And thats when the idea for making it like this was born.
It was so yummy I made it two days in a row and still it didn’t bore me nor the BF and the mini. I’ve been craving lots of greens lately, so I am in love with this salad. I think I am varying next week and making it with some zucchini instead of fennel.
Recipe for Green Salad
2 ppl as a main of 4 people as a side
1 fennel bulb
100 gr mini asparagus
Parmigiano Reggiano Cheese
Grated almonds / Hazelnuts
Pre heat your oven to 175 degrees.
Trim and slice your fennel in to pieces that are 1,5 cm thick.
Lay them on a oven tray and drizzle with some olive oil.
Bake for about 20 minutes till they’ve cooked through.
Lay your asparagus on a plate and marinade with some olive oil and salt.
Grill them and lay the asparagus in a salad bowl.
Sprinkle with some balsamic vinegar and massage them a little.
Remove the fennel from the oven and grill these short as well.
Add the fennel to the asparagus and mix well.
Roast your shaved almonds/hazel nuts and add to the salad bowl.
Put some parmesan curls on top and your good to go.
This salad would be a perfect addition to a steamed or grilled piece of fish.
If you like this recipe for a green salad, be sure to check out my other recipes or check the recipe index here.