Name: Osteria Illaria’s grilled fennel and asparagus salad
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 6
Ingredients: 2 fennel bulbs, trimmed, sliced lengthways (about 4mm thick), fronds reserved; 3 bunches asparagus, ends trimmed; 120 gm podded broad beans (from about 500gm unpodded); Olive oil, for brushing; Honey-mustard dressing; 1 tbsp sherry vinegar; 3 tsp Dijon mustard; 2 tsp honey; 150 ml olive oil

Osteria Illaria’s grilled fennel and asparagus salad

"Fennel's flavour changes dramatically as you grill it, and it gives it more depth," says Andreas Papadakis.

Serves 6

Prep

20M

Cook

Total

25M

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“Fennel’s flavour changes dramatically as you grill it, and it gives it more depth,” says Andreas Papadakis. “The honey dressing marries all the ingredients really well and makes this salad a great side dish for a roast. You can add or substitute fresh peas instead of the broad beans.”

Ingredients

2 fennel bulbs, trimmed, sliced lengthways (about 4mm thick), fronds reserved

3 bunches asparagus, ends trimmed

120 gm podded broad beans (from about 500gm unpodded)

Olive oil, for brushing

Honey-mustard dressing

1 tbsp sherry vinegar

3 tsp Dijon mustard

2 tsp honey

150 ml olive oil

Method

Main

1.Blanch fennel and asparagus until not quite tender but just softened (1-2 minute). Drain well and cool.

2.Blanch broad beans until tender (1-2 minutes), then drain and refresh in iced water, drain again and peel.

3.Heat a char-grill pan or barbecue to high heat. Brush fennel with a little oil and grill until lightly charred (30-45 seconds each side).

4.For dressing, whisk vinegar, mustard, and honey in a bowl to combine. While whisking, gradually add olive oil in a thin stream until thick and emulsified.

5.Dress fennel, asparagus and broad beans generously, season to taste and transfer to a platter. Top with fennel fronds and serve.

Drink Suggestion: 2016 Tenuta Terre Nere “Etna Bianco”, Sicily. This wine, from the northern slopes of Mount Etna, is a blend of local varieties, the dominant grape being carricante. It’s a pure expression of terroir, with white flowers, scorched lemon, high acid and a salty-savoury palate reminiscent of a great Chablis. Drink suggestion by Luke Skidmore
Notes

Andreas Papadakis

Recipe / styling by Lisa Featherby

Ingredients

Method

Main

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