Lemon Shaved Fennel Asparagus Salad

An overhead shot displays a shaved fennel asparagus salad in a wide white bowl. The salad also includes white beans, cooked farro, finely chopped pistachios, arugula and chopped chives. Close up of wooden salad tongs on a pink linen napkin.

An overhead shot showcases a shaved fennel asparagus salad in a wide, gray-ish blue serving bowl with a gold rim. The salad also includes white beans, cooked farro, finely chopped pistachios, arugula and chopped chives.

An overhead shot shows the ingredients used in a lemon shaved fennel asparagus salad.

An overhead shot shows olive oil being poured over a lemon shallot vinaigrette base.

An overhead shot shows a hand using a whisk to mix a vinaigrette in a wide, cream-colored bowl.

An up close, overhead shot shows a thin Y pillar "ribbon" From asparagus spears

I make a lemon shaved fennel and arugula side salad with dinner every week. That combination varies as the seasons change, but the core remains. It’s a bit of a shock to me that I haven’t shared a recipe inspired by this dinner staple here. For your spring entertaining consideration, I present to you: Lemony Shaved Fennel Asparagus Salad!

I make it extra hearty and filling by adding cooked farro, white beans and finely roasted pistachios. It’s a nice vegan dinner salad, but it also works as a side to whatever you have going. Thin wisps of fennel and asparagus are so fresh and delightful with a lemony shallot dressing. Arugula is a pepper. Bits of salty pistachios coat every bite, and chopped chives bring an extra spring-y sparkle.

Some tips for making this Shaved Fennel Asparagus Salad:

I remove my fennel root before shaving it finely for salads. One time, I left the root intact due to laziness and the salad was still great! Because we make it so thin, you don’t really notice the texture of the root.
Thick asparagus spears are ideal for shaving with vegetable peelers.
To make this gluten-free, I’d choose cooked wild rice in place of farro because it has the same nutty and chewy properties.
I used 10-minute farro from Trader Joe’s to make the prep a little faster.
For a nut-free alternative, I like to substitute roasted and salted pumpkin seeds for the pistachios.
I grind my pistachios in a mini food processor. You want the slices very fine so you get their salty/toasty flavor in every bite!

This salad is such a feel-good meal or side! Tart lemon, fresh vegetables, chewy farro and creamy white beans are great together. A vibrant way to start spring 🙂

An overhead shot shows thinly shaved asparagus and fennel on a worn wooden cutting board.

An up close, overhead shot shows finely ground pistachios in the bowl of a mini food processor.

An overhead shot shows the ingredients for a shaved fennel asparagus salad with lemon dressing, farro, white beans, pistachios and chives.

An overhead shot shows all the ingredients being prepared to make the salad in a wooden bowl: baby arugula, shaved asparagus, cooked farro, shaved fennel, chopped chives and cooked white beans.

Lemon Shaved Fennel Asparagus Salad with White Beans

My shaved fennel asparagus salad is bright with a lemon dressing and solidly satisfying with the addition of white beans and farro. Crushed pistachios, arugula, and chives add texture and even more flavor. This main course salad is ready in 30 minutes!

Q Time: 30 minutes

Total time: 30 minutes

serving 4 -6

material

1 small Shallot, finely minced (⅛ cup minced shallots)
2 table spoon lemon juice
1 table spoon White wine vinegar
2 Small fennel bulbs (or 1 large)
12 Thick asparagus spears
5 ounce (142 g) baby arugula
1 ½ the cup Cooked navy beans, drained and rinsed (from one 15oz can)
1 ½ the cup Cooking Farro (from ¾ cup dried grains)
¼ the cup Chopped chives, plus extra
⅓ the cup Shelled and salted pistachios, finely powdered/minced
Sea salt and black pepper, to taste
½ teaspoon Dijon mustard
2 teaspoon Maple syrup
6 table spoon olive oil
Fresh lemon zest, optional

Comment

I remove my fennel root before shaving it finely for salads. One time, I just left the core intact and the salad was still great! Because it’s shaved so thin, you won’t really notice.
Thick asparagus spears are ideal for shaving with vegetable peelers.
I used 10-minute farro from Trader Joe’s to make the prep a little faster.
To make this gluten-free, I’d choose cooked wild rice in place of farro because it has the same nutty and chewy properties.
For a nut-free alternative, I like to substitute roasted and salted pumpkin seeds for the pistachios.
I grind my pistachios in a mini food processor. You want the slices very fine so you get their salty/toasty flavor in every bite!

instructions

Start dressing. In a medium bowl, combine the minced shallot, lemon juice and white wine vinegar. Make sure the shallots are covered in liquid. Set aside for 10 minutes.
Using a mandoline, finely chop the fennel. You should end up with about 3 cups of chopped fennel.
Snap off the tough ends of the asparagus. Using a vegetable peeler, shave the asparagus into thin ribbons. You should end up with about 2 cups of shaved asparagus.
Assemble the salad. In a large bowl, combine the roasted fennel, asparagus, arugula, navy beans, farro, chives, pistachio halves, and some salt and pepper. Set aside.
Finish the dressing. Add the shallots, lemon juice and white wine vinegar with salt and pepper, Dijon mustard, maple syrup and olive oil. Whisk to combine.
Pour the dressing over the salad. Using tongs, toss to combine and coat evenly in dressing just before serving. White beans and farro inevitably settle to the bottom of the bowl, so I like to dig them out and get some on top of the salad. Garnish with remaining pistachios and additional chopped chives. Top with a squeeze of lemon if desired.

A 3/4 angle shot showcases a shaved fennel asparagus salad in a wide, gray-ish blue serving bowl with a gold rim. The salad also includes white beans, cooked farro, finely chopped pistachios, arugula and chopped chives.

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