Name: Zucchini flower, asparagus and fennel salad
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 6 zucchini flowers, baby zucchini thinly sliced lengthways on a mandolin, flowers coarsely torn; 12 asparagus spears, thinly sliced lengthways on a mandolin; 2 baby fennel bulbs, thinly sliced on a mandolin, fronds reserved; Juice of 1½ lemons and finely grated rind of 1; 60 ml extra-virgin olive oil (¼ cup); ½ cup flat-leaf parsley, coarsely torn; 30 gm bottarga, finely grated (see note)

Zucchini flower, asparagus and fennel salad

Australian Gourmet Traveller recipe for zucchini flower, asparagus and fennel salad.

The bottarga gives this beautiful raw salad a uniquely briny flavour, which is perfectly matched with grilled fish.

Ingredients

6 zucchini flowers, baby zucchini thinly sliced lengthways on a mandolin, flowers coarsely torn

12 asparagus spears, thinly sliced lengthways on a mandolin

2 baby fennel bulbs, thinly sliced on a mandolin, fronds reserved

Juice of 1½ lemons and finely grated rind of 1

60 ml extra-virgin olive oil (¼ cup)

½ cup flat-leaf parsley, coarsely torn

30 gm bottarga, finely grated (see note)

Method

Main

1.Combine zucchini, asparagus and fennel in a bowl.

2.Whisk lemon juice and rind, and oil in a small bowl to combine, season to taste and add to vegetables. Toss well to combine and set aside to marinate (10-15 minutes). Add fennel fronds and parsley and toss to combine. Season to taste, scatter bottarga over and serve.