If you’re craving a salad that feels like a breath of fresh spring air, the Shaved Fennel and Asparagus Salad with Quinoa and Manchego Recipe is exactly what you need. This vibrant dish brings together crisp, delicate ribbons of asparagus and fennel mingled with peppery red onion and nutty quinoa, all crowned with the rich, tangy notes of Manchego cheese. The lemony dressing ties everything together, creating a symphony of flavors and textures that’s light yet satisfying. It’s a perfect dish to brighten any meal, impress your guests, or simply enjoy as a wholesome lunch. Ready to dive into this colorful, refreshing salad? Let’s go!
Ingredients You’ll Need
This salad shines because of its straightforward, carefully chosen ingredients. Each element plays a crucial role, balancing flavors and adding unique textures and colors that make every bite delightful.
- Quinoa (1/2 cup, uncooked): Adds a nutty flavor and chewy texture, plus it’s a great protein source.
- Asparagus (1 bunch, shaved into ribbons): Offers a fresh, grassy crunch and vibrant green color.
- Fennel bulb (1, thinly sliced): Brings a subtle licorice note and crispness that lightens the salad.
- Red onion (1/2, thinly sliced): Adds a mild sharpness and beautiful purple hue, balancing sweetness and bite.
- Manchego cheese (1.8 ounces, thinly sliced): Introduces a savory, creamy dimension with its nutty, slightly tangy flavor.
- Lemon juice (juice of 1 lemon): Provides bright acidity to lift the flavors.
- Lemon zest (zest of 1 lemon): Adds an aromatic citrus punch to the dressing.
- Extra virgin olive oil (2 tablespoons): Smooths and enriches the dressing with fruity richness.
- Kosher salt (1 teaspoon): Enhances the natural flavors without overpowering.
- Freshly ground black pepper (1/2 teaspoon): Adds a gentle heat and complexity.
How to Make Shaved Fennel and Asparagus Salad with Quinoa and Manchego Recipe
Step 1: Cook the Quinoa
Start by rinsing your quinoa if you like to reduce its natural bitterness, then combine 1/2 cup of uncooked quinoa with 1 cup of water in a small saucepan. Bring it to a boil, then cover the pot, lower the heat, and let it simmer gently for 15 minutes. Once done, remove it from the stove, keep it covered, and allow it to steam for another 15 minutes. Fluff the quinoa with a fork to separate the grains—this fluffy base is crucial because it absorbs the salad’s dressing without becoming mushy.
Step 2: Prepare the Vegetables and Cheese
While your quinoa is cooking, get busy shaving the asparagus into thin ribbons using a vegetable peeler—it’s like creating edible green confetti! Next, slice your fennel and red onion as thinly as possible; a mandoline slicer works wonders here for uniformity and delicate texture. Lay these vibrant components on a large platter, and then layer thin slices of Manchego cheese over the top for that luscious, savory kick. This step brings together all of the salad’s fresh, crunchy, and creamy elements in one inviting presentation.
Step 3: Add the Quinoa
Next, scatter the fluffy quinoa evenly across your bed of shaved asparagus, fennel, onion, and Manchego. This not only adds heartiness to the salad but also creates a beautiful contrast of grains and veggies that make each mouthful interesting. The quinoa grains catch the dressing and cheese, helping every bite feel balanced and satisfying.
Step 4: Dress and Serve
It’s dressing time! In a small bowl, whisk together fresh lemon juice, lemon zest, extra virgin olive oil, kosher salt, and freshly ground black pepper until beautifully emulsified. Pour this zesty, silky dressing over your salad and gently toss if you like, or simply drizzle and let everyone get their perfect mix on their own plate. The lemon dressing brightens the whole dish and highlights the individual ingredients’ natural flavors, pulling everything together harmoniously.
How to Serve Shaved Fennel and Asparagus Salad with Quinoa and Manchego Recipe
Garnishes
To elevate this already stunning salad, consider sprinkling chopped fresh herbs like parsley or mint for an extra burst of color and freshness. Toasted pine nuts or slivered almonds add crunch and a hint of earthiness that complements the creamy Manchego. A few cracked black peppercorns on top can bring a nuanced spice kick that pairs beautifully with the lemony dressing.
Side Dishes
This salad pairs wonderfully with grilled chicken, seared salmon, or even roasted chickpeas for a vegetarian option. The light but filling nature of quinoa combined with the fresh veggies makes it a great side to heavier mains or a delicious stand-alone meal for a lighter day. It’s equally fabulous next to warm crusty bread to soak up the dressing.
Creative Ways to Present
If you’re hosting a dinner or want to impress friends, serve the salad in individual glass jars or on vibrant ceramic plates to showcase the colors and textures. Layer the ingredients for a beautiful visual effect if you want to keep the salad assembled until serving. You can also top it with edible flowers for a whimsical touch that’s sure to wow.
Make Ahead and Storage
Storing Leftovers
Store any leftover salad in an airtight container in the refrigerator. Keep the dressing separate if you want the vegetables to stay extra crisp, then toss right before serving. The salad will keep well for up to 2 days; after that, the asparagus and fennel may soften too much.
Freezing
This salad is best enjoyed fresh and does not freeze well because the texture of raw vegetables and cheese changes after thawing. The quinoa itself freezes fine, but combined with the rest, freezing isn’t recommended.
Reheating
Since this is a fresh salad, reheating isn’t necessary or recommended. If you want to enjoy leftovers warm, separate the quinoa and gently warm it by itself, then mix it back into freshly shaved vegetables and cheese.
FAQs
Can I use a different cheese if I don’t have Manchego?
Absolutely! While Manchego’s rich, nutty flavor is fantastic, you can substitute with Parmesan, Pecorino, or even a mild aged Gouda for a similar texture and taste profile.
Is it necessary to shave the asparagus and fennel so thin?
Yes, shaving asparagus and fennel thinly is key to balancing texture in the salad, making the vegetables tender enough to enjoy raw and allowing the flavors to meld perfectly with the dressing.
Can this salad be made vegan?
Definitely. To make this salad vegan, simply omit the Manchego cheese or replace it with a plant-based cheese alternative or toasted nuts for added texture and flavor.
What’s the best way to slice the fennel and onion thinly?
Using a mandoline slicer is ideal for achieving thin, even slices quickly and safely. If you don’t have one, a very sharp knife will work—just take your time and aim for as thin a cut as possible.
How long can I prepare this salad in advance?
It’s best to prepare everything except the dressing up to a day before and store it in the fridge. Add the dressing just before serving to keep the vegetables crisp and vibrant.
Final Thoughts
This Shaved Fennel and Asparagus Salad with Quinoa and Manchego Recipe truly captures the joy of springtime ingredients in one fresh and elegant dish. Its crisp textures, bright flavors, and satisfying ingredients make it a standout that’s sure to become a favorite in your rotation. Give it a try—you might just find yourself reaching for it when you need a wholesome, beautiful meal that tastes as good as it looks.
