Chefs' Recipes

Osteria Illaria's grilled fennel and asparagus salad

"Fennel's flavour changes dramatically as you grill it, and it gives it more depth," says Andreas Papadakis.

By Andreas Papadakis
  • 20 mins preparation
  • 5 mins cooking
  • Serves 6
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"Fennel's flavour changes dramatically as you grill it, and it gives it more depth," says Andreas Papadakis. "The honey dressing marries all the ingredients really well and makes this salad a great side dish for a roast. You can add or substitute fresh peas instead of the broad beans."

Ingredients

  • 2 fennel bulbs, trimmed, sliced lengthways (about 4mm thick), fronds reserved
  • 3 bunches asparagus, ends trimmed
  • 120 gm podded broad beans (from about 500gm unpodded)
  • Olive oil, for brushing
Honey-mustard dressing
  • 1 tbsp sherry vinegar
  • 3 tsp Dijon mustard
  • 2 tsp honey
  • 150 ml olive oil

Method

Main
  • 1
    Blanch fennel and asparagus until not quite tender but just softened (1-2 minute). Drain well and cool.
  • 2
    Blanch broad beans until tender (1-2 minutes), then drain and refresh in iced water, drain again and peel.
  • 3
    Heat a char-grill pan or barbecue to high heat. Brush fennel with a little oil and grill until lightly charred (30-45 seconds each side).
  • 4
    For dressing, whisk vinegar, mustard, and honey in a bowl to combine. While whisking, gradually add olive oil in a thin stream until thick and emulsified.
  • 5
    Dress fennel, asparagus and broad beans generously, season to taste and transfer
    to a platter. Top with fennel fronds and serve.

Notes

Drink Suggestion: 2016 Tenuta Terre Nere "Etna Bianco", Sicily. This wine, from the northern slopes of Mount Etna, is a blend of local varieties, the dominant grape being carricante. It's a pure expression of terroir, with white flowers, scorched lemon, high acid and a salty-savoury palate reminiscent of a great Chablis. Drink suggestion by Luke Skidmore