Asparagus, fennel and red pepper salad


  • 2 red peppers
  • 2 large bundles of asparagus, (about 900g in total)
  • 2 bulb fennel
  • chopped chervil, to garnish (optional)
  • crusty bread, to serve
For the dressing:

  • 2 tbsp lemon juice
  • 6 tbsp extra virgin olive oil
  • black pepper


From George Morely, A Colourful Mediterranean Salad Of Lightly Cooked Summer Vegetables In A Lemon Dressing

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