- 6 thick asparagus spears
- 1 bulb fennel
- 2 ounces arugula
- ½ orange
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon Dijon mustard
- Sea salt
- Freshly ground black pepper
Try this fresh spring salad from Irish chef and cookbook author Clodagh McKenna.
Start by making the dressing. Juice and zest the ½ orange into a large bowl, and whisk in the olive oil and Dijon mustard. Season with sea salt and freshly ground black pepper.
Using a vegetable peeler, shave the asparagus, into long strips. Half the fennel bulb and thinly slice into half moon slices.
Place the sliced fennel, shaved asparagus and arugula into the bowl with the dressing and toss lightly.