These days I feel like health conscientious food is all the rage and people are gravitating towards the more minimalistic meal menus such as vegan and raw foods. My parents are no exception. A couple weeks ago I was at their house and in typical daughter-living-on-her-own fair I raided their fridge. One of the dishes I found was this Raw Fennel and Asparagus salad. I was shocked to find out that it was a raw salad, the citrus flavors are so strong but are cut from the saltiness of the capers. Ps. I’m not even a fan of capers in any way shape or form but in this salad they really shine in their supporting role.

It’s simply da bomb, to put it eloquently.

Ingredients:
1 large head of Fennel
1 small bushel of skinny Asparagus
2 tbsp Dijon
1 tbsp Old Fashioned Mustard
2 tbsp Olive Oil
2 tbsp Lemon juice (freshly squeezed)
1 tbsp Capers with the juice
2 large cloves of Garlic (diced finely)
a pinch Sea Salt
Cracked Pepper to taste

Recipe:

Salad:
- Thinly slice both the fennel (if you have a mandolin … even better)
- Slice the asparagus in halves from head to bottoms

Dressing:
- Whisk all ingredients together.
- Pour over raw fennel and asparagus and let marinate for 20 minutes in the fridge.
- Take out and serve!