Whenever I see a fennel bulb in the produce isle, this salad I once had several years ago in Melbourne comes to mind. Simple ingredients, fennel, cabbage, asparagus and pine nuts. Crunchy, flavorful, great texture and summery light!
Ingredients (makes 2-3 large servings):
1 fennel bulb, greens cut off
1/3 of a small head of white cabbage
1/2 bundle of green asparagus
2-3 TB toasted pine nuts
Using a mandoline, shred the fennel into paper-thin slices; do the same with the cabbage. Mix both shredded vegetables gently with your hands in a bowl; also fold in some salt and pepper. Cover the bowl, and let marinate in the fridge overnight (the salt will flavor the salad and also draw some of the liquid from the vegetables making it moist). Before serving, blanche the asparagus in hot water for 3-4 min, and cut into 1/2 - 1 inch long pieces. Add into the salad, and mix well and gently. Serve with freshly toasted pine nuts, and a drizzle of fruity olive oil.