Adapted from Stacy Adimando’s Piatti
A few notes:
- 1 tablespoon dried currants
- splash white balsamic vinegar
- 2 fennel bulbs, sliced thinly on a mandoline or with a knife
- 1/4 cup (or more) loosely packed fennel fronds
- 1/4 lb. asparagus, peeled with a peeler, see notes above or snap peas (100 g) snap peas, stemmed and sliced on the diagonal
- 1/2 small red onion, thinly sliced
- 1/4 – 1/2 cup finely chopped parsley
- 3 tablespoons fresh lemon juice, plus more to taste
- 2 tablespoons olive oil, plus more to taste
- salt, I’ve been using Maldon sea salt
- freshly cracked pepper to taste
- 1 avocado, thinly sliced
- Parmigiano-Reggiano cheese or Pecorino Romano, shaved with a vegetable peeler
- Place the currants in a small bowl. Splash in some vinegar (maybe a teaspoon) and then cover with hot tap water — about a tablespoon. Set aside.
- In a large bowl, combine the fennel, fronds, asparagus or snap peas, onion, and parsley. Season with a pinch of salt and pepper. Toss. Add the olive oil and fresh lemon juice and toss again. Taste. If it’s too tart, add more olive oil by the tablespoon till it tastes right. If it needs more dressing, add more olive oil and lemon to taste. If it’s not tart enough, add more lemon (or a splash of vinegar).
- Drain the currants and add to the bowl. Add the avocado, and toss again. Shave in Parmigiano-Reggiano to taste. Toss. Taste. Adjust seasonings as necessary, and serve.
- Category: Salad
- Method: Dress & Toss
- Cuisine: Italian, American
Keywords: fennel, shaved, salad, Italian, spring, avocado