This salad is spring perfection, though you can make it anytime you can find good asparagus and fennel in the market. It’s easiest to make this with a mandoline. In fact, unless you have killer knife skills, you might want to invest in one for this. Part of what makes this very simple combination of ingredients work so well is that the veggies are cut into deliciously paper-thin slices.
When I have my Everyday Vinaigrette ready to go, I’ll use that, but this salad is best with an even simpler dressing that you can make on the spot. It’s also great tossed with cubed fontina cheese. In the fall, when apples are abundant in my neck of the woods, I also add thinly shaved apple.