Shaved Fennel, Asparagus, Orange and Labneh Salad Recipe
This shaved fennel, asparagus, orange and labneh salad is light, crisp, creamy and everything you need this summer.
Equipment
- 1 Cheese cloth
Ingredients
- 1 fennel bulb
- 1 bunch asparagus
- 1 orange
- 1/2 cup greek yogurt
- 10 mint leaves
- 1/8 tsp pink peppercorn
- 2 tbsp olive oil
- 1.5 tsp white vinegar
Instructions
- Make the Labneh: Spoon Greek yogurt into a double-layered cheesecloth and let it strain for at least 4 hours. This transforms it into rich, creamy labneh.
- Prepare the Fennel: Slice the fennel bulb in half and shave it finely using a mandoline for delicate, crisp ribbons.
- Blanch the Asparagus: Cut the asparagus diagonally into thin slices. Quickly blanch in boiling water for 20 seconds, then immediately transfer to an ice bath to lock in the vibrant color and crunch.
- Prep the Orange: Zest the orange first, then peel and cut it into bite-sized segments for a burst of citrus sweetness.
- Assemble the Salad: Toss the shaved fennel and blanched asparagus with a splash of olive oil and a drizzle of vinegar. Arrange on a serving plate. Scatter the orange pieces evenly across the top, then tuck in fresh mint leaves. Add generous dollops of labneh, and finish with a sprinkle of orange zest and a pinch of crushed pink peppercorns for a colorful, fragrant finish.