Citrus, fennel and asparagus salad

Name: Citrus, fennel and asparagus salad
Cuisine: British, European
Ingredients: Eight large asparagus spears; One large, orange, sliced; One fennel, bulb, halved, and thinly sliced; Two. Handfuls of leaves, watercress, or spinach.; 4 tablespoons of lemon buttermilk dressing; 140 mils of Greek yoghurt; 1/2 teaspoon English mustard; 3 tablespoons of extra-virgin olive oil; Juice and grated zest of half small, lemon; Flaked almonds; Radish; Feta cheese

2 steps

Updated at: Wed, 16 Aug 2023 19:35:51 GMT

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Ingredients

2 servings

bulb, halved, and thinly sliced

2 Handfulsleaves

watercress, or spinach

4 tablespoonslemon buttermilk dressing

140 milsGreek yoghurt

½ teaspoonenglish mustard

3 tablespoonsextra-virgin olive oil

0.5lemon

juice and grated zest of, small

flaked almonds

radish

feta cheese

Instructions

Step 1

For the lemon yoghurt dressing :- Whisk yoghurt, and mustard, together in a bowl and gradually add the olive oil, followed by the lemon juice and then season well with salt and freshly ground black pepper. 1. Sear asparagus on a very hot griddle for 4-5 minutes, turning it frequently than transfer it to the plates and slice it in half lengthwise. 2. Place all the other ingredients in a salad bowl and toss together with the dressing.

Step 2

If desired, You can add some flaked almonds, radish and feta