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 Asparagus Salad with Shaved Fennel and Manchego
Executive Chef Brian J. Alberg
The Red Lion Inn
Ingredients
| 2 oz. |
Bibb Lettuce, washed & torn |
| 1 oz. |
1 in. Asparagus, blanched |
| ½ oz. |
Fennel, shaved |
| 3 |
Red Grape Tomatoes, cut in half |
| 3 |
Yellow Pear Tomatoes, cut in half |
| 1½ fl.oz. |
Lemon Basil Vinaigrette |
| ¼ oz. |
Manchego Cheese, shaved |
| 1 pinch |
Black Table Ground Pepper |
Procedure:
In the center of a salad plate, place the torn bibb lettuce.
In a stainless steel mixing bowl, combine the asparagus, fennel, yellow pear tomatoes, red grape tomatoes and lemon basil vinaigrette.
Place over the bibb lettuce.
Garnish the top of the salad with shaved Manchego cheese and black table ground pepper.
Yield: One Serving
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