Back again with a Donna Hay recipe. Sorry. Can’t help it. Love them all. If you missed my post on Monday for her Ginger Beef Patties with Lime Noodle Salad, I encourage you to go back and read it, it’s where I address my deep and abiding love for Donna Hay and justify my Donna Hay Magazine subscription.
With asparagus popping up all over, we have had it at least once a week. So, when I saw that this recipe included fennel and asparagus, I thought that sounded like a delightful combination and it was! This was excellent. The radishes are so mild in the early spring, simply perfect. The only change I made was that I used leftover chicken breasts from rotisserie chicken and I roasted my asparagus instead of blanching it, just because I love the flavor of roasted asparagus.
Chicken, Fennel and Asparagus Salad
- 2-3 cups shredded, cooked chicken
- 1 bunch radishes, trimmed and thinly sliced
- 1 bulb fennel, trimmed and thinly sliced
- 100g curly endive (frisee) leaves
- 1 bunch green asparagus, trimmed and blanched (or roasted)
- 1 bunch white asparagus, trimmed and blanched (I omitted)
- 1/2 cup grated parmesan cheese
- mustard dressing
- 1 T. Dijon mustard
- 2 cloves garlic, crushed (I used one)
- 2 T. lemon juice
- 1/4 cup olive oil
Make the mustard dressing by combining ingredients in a bowl and whisking or place in jar and shake.
Toss the asparagus with a little olive oil salt and pepper and roast in a 450 degree oven for about 5 minutes.
Place the radish, fennel, endive and chicken in a bowl and toss to combine. Divide the asparagus between the plates and top with the salad mixture. Drizzle the dressing over the top and sprinkle with Parmesan cheese. Serves 4.