The Grilled Fennel and Asparagus Salad with Caramelized Shallot Vinaigrette Recipe is a stunning medley of smoky, crisp, and fresh flavors that transform simple garden veggies into a gourmet delight. This salad brings together the subtle anise notes of fennel and the tender crispness of asparagus, all kissed by the grill’s char and elevated by a sweet and tangy shallot vinaigrette. Perfect for spring or summer meals, it’s a vibrant dish that’s as nourishing as it is delicious, making it a favorite you’ll find yourself craving again and again.
Ingredients You’ll Need
Getting this Grilled Fennel and Asparagus Salad with Caramelized Shallot Vinaigrette Recipe just right is all about having simple, fresh, and high-quality ingredients. Each one plays a crucial part—from texture and flavor to color—so don’t skip any!
- Shallots: Finely chopped and caramelized to bring sweetness and depth to the vinaigrette.
- Olive oil: Used both in the dressing and for grilling, adding richness and helping to meld flavors.
- Fresh lemon juice: Provides brightness and a zesty punch to balance rich ingredients.
- White wine vinegar: Adds a light acidity that lifts the vinaigrette beautifully.
- Honey: Brings a gentle sweetness that harmonizes the tangy and savory tones.
- Dijon mustard: For a subtle warmth and creaminess in the dressing.
- Salt: Enhances natural flavors throughout the salad.
- Fennel bulb: The star of the show with its crisp texture and delicate licorice flavor that becomes wonderfully smoky when grilled.
- Asparagus: Adds fresh, slightly grassy crunch that pairs perfectly with the fennel.
- Avocado oil: Excellent for grilling thanks to its high smoke point and light taste.
- Black pepper: Provides a mild heat that complements all the vegetables.
- Fresh spinach and arugula: Leafy greens that offer earthiness and a peppery bite, creating a vibrant salad base.
- Radishes: Thinly sliced for a crisp, peppery crunch and pretty pops of color.
- Feta cheese: Crumbled on top to add creamy saltiness and richness.
- Pine nuts: Toasted for a nutty crunch that rounds out the textures.
How to Make Grilled Fennel and Asparagus Salad with Caramelized Shallot Vinaigrette Recipe
Step 1: Cook the Shallots
Start by gently caramelizing finely chopped shallots in a tablespoon of olive oil over medium heat. This quick process softens the shallots and brings out their natural sweetness, creating the rich, flavorful base for your vinaigrette.
Step 2: Make the Shallot Vinaigrette
Transfer the tender shallots to a jar and add the remaining olive oil, lemon juice, white wine vinegar, Dijon mustard, honey, and a pinch of salt. Shake until everything is well combined into a silky, emulsified dressing that will perfectly dress the salad with sweet, tangy goodness.
Step 3: Season the Vegetables
Drizzle the trimmed fennel pieces and asparagus with avocado oil for a light, neutral flavor ideal for grilling. Then sprinkle salt and pepper evenly over the vegetables to enhance their natural profiles as they cook.
Step 4: Grill the Fennel and Asparagus
Preheat your grill to high, clean the grates, and oil them well to prevent sticking. Arrange the vegetables carefully—the asparagus perpendicular to the grates to keep them from slipping through. Grill, flipping once you see grill marks, until tender, smoky, and lightly charred. Remember the fennel will take a bit longer, so keep an eye on it for that perfect caramelization.
Step 5: Slice the Grilled Vegetables
Once the veggies are cool enough to handle, slice the asparagus into bite-sized pieces and thinly slice the fennel to create salad-ready portions bursting with smoky flavor and tender crunch.
Step 6: Assemble the Salad
In a large bowl, toss together fresh spinach, arugula, sliced grilled asparagus, fennel, radishes, crumbled feta, and toasted pine nuts. Taste and adjust seasoning by adding more salt or pepper if needed. Finally, drizzle the luscious caramelized shallot vinaigrette over the top and toss gently just before serving so every bite is coated in bright, complex flavor.
How to Serve Grilled Fennel and Asparagus Salad with Caramelized Shallot Vinaigrette Recipe
Garnishes
This salad really shines with simple garnishes that add texture and visual appeal. Consider sprinkling extra feta or pine nuts on top, or add fresh herbs like parsley or dill to introduce an herbal brightness that complements the grilled notes beautifully.
Side Dishes
Pairs wonderfully with grilled chicken, seared fish, or a roasted grain like quinoa or farro to make it a complete meal. For a lighter touch, serve alongside crusty artisan bread for scooping up every last drop of the vinaigrette.
Creative Ways to Present
For a stunning presentation, serve the salad on a rustic wooden board or colorful platter to highlight the vibrant colors. Try layering the ingredients in a clear glass bowl for a beautiful visual with all the contrasting textures and colors visible.
Make Ahead and Storage
Storing Leftovers
This salad keeps well refrigerated in an airtight container for up to 2 days. To preserve freshness, keep the vinaigrette separate until ready to serve and toss the salad just before eating.
Freezing
Because of the fresh greens and texture of the grilled vegetables, this salad is not ideal for freezing. The leaves will wilt and the vegetables may become mushy upon thawing.
Reheating
If you want to enjoy the warmth of the grilled veggies, feel free to reheat them gently in a skillet or microwave, but avoid reheating the greens. Add fresh greens and dressing after warming for the best taste and texture.
FAQs
Can I use other greens besides spinach and arugula?
Absolutely! Feel free to substitute or mix in kale, romaine, or baby greens of your choice. Each will bring their unique texture and flavor, making the salad versatile and customizable.
What else can I add for extra protein?
Grilled chicken, shrimp, or even chickpeas are fantastic additions to make this salad more filling while complementing the fresh flavors already present.
Is the vinaigrette suitable for other salads?
Yes, the caramelized shallot vinaigrette is a versatile dressing that pairs well with many salads, especially those with roasted vegetables, grains, or even as a dip for crudité.
Can I make the vinaigrette ahead of time?
Definitely! Making the vinaigrette a day ahead allows the flavors to meld beautifully. Just give it a good shake before dressing your salad.
How do I pick the best fennel bulb?
Look for firm, white bulbs without bruises or brown spots. The stalks should be fresh and green, and the bulb should feel heavy for its size, indicating juiciness and crispness.
Final Thoughts
This Grilled Fennel and Asparagus Salad with Caramelized Shallot Vinaigrette Recipe is truly a celebration of fresh, vibrant flavors and delightful textures. It’s an easy dish to prepare yet impressive in taste and presentation, making it perfect for casual lunches or special gatherings. I encourage you to try it soon—you’ll discover a new favorite that brings garden-fresh goodness right to your table!
Print
Grilled Fennel and Asparagus Salad with Caramelized Shallot Vinaigrette Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 5 servings
- Category: Salad
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This Grilled Fennel Arugula Salad combines smoky, charred fennel and asparagus with fresh spinach, peppery arugula, and crunchy radishes. Tossed in a vibrant caramelized shallot vinaigrette and topped with creamy feta and toasted pine nuts, this refreshing salad is perfect for a light yet flavorful meal or side dish, ready in just 30 minutes.
Ingredients
Shallot Vinaigrette
- 1 large or 2 small shallots (finely chopped)
- 1/3 cup plus 1 tablespoon olive oil (divided)
- 2 tablespoons fresh lemon juice (from 1 lemon)
- 1 tablespoon white wine vinegar
- 2 teaspoons honey
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
Grilled Vegetables
- 1 large fennel bulb (trimmed, halved and separated into pieces)
- 1 pound asparagus (trimmed)
- 2 tablespoons avocado oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Salad Assembly
- 5 ounces fresh spinach
- 5 ounces fresh arugula
- 1 bunch radishes (tops removed, thinly sliced)
- 4 ounces crumbled feta cheese
- 2 ounces pine nuts (toasted)
Instructions
- Cook the shallots: Heat 1 tablespoon olive oil in a small skillet over medium heat. Add the finely chopped shallots and stir constantly for 2 to 3 minutes until they become tender and lightly caramelized, enhancing their sweetness.
- Make the shallot vinaigrette: Transfer the cooked shallots to a mason jar. Add the remaining 1/3 cup olive oil, fresh lemon juice, white wine vinegar, Dijon mustard, honey, and 1/4 teaspoon salt. Secure the lid and shake vigorously for 10 to 20 seconds until the dressing is emulsified. Set aside until ready to dress the salad.
- Season the vegetables: Drizzle the trimmed asparagus and separated fennel pieces with 2 tablespoons avocado oil. Use your hands to evenly coat the vegetables, then sprinkle with 1 teaspoon salt and 1/2 teaspoon black pepper for balanced seasoning.
- Grill the vegetables: Preheat your grill to high heat. Clean and oil the grates to prevent sticking. Arrange the asparagus perpendicular to the grates and arrange fennel pieces in a single layer. Grill for 4 to 5 minutes without moving, then flip when grill marks appear. Continue grilling for an additional 4 to 8 minutes until the vegetables are tender and lightly charred, keeping in mind the fennel may need more time.
- Slice the grilled vegetables: Transfer the grilled asparagus and fennel to a cutting board to cool. When cool enough to handle, slice the asparagus into 1 to 2-inch pieces and cut the fennel into thin slices to prepare for salad assembly.
- Assemble the salad: In a large salad bowl, combine fresh spinach, fresh arugula, grilled asparagus pieces, sliced fennel, thinly sliced radishes, crumbled feta cheese, and toasted pine nuts. Taste and adjust seasoning with additional salt and black pepper if desired. Drizzle the caramelized shallot vinaigrette over the salad and toss gently just before serving to coat the ingredients evenly.
Notes
- To toast pine nuts, heat them in a dry skillet over medium heat for 3-5 minutes, stirring frequently until golden and fragrant.
- If you don’t have a grill, you can roast the fennel and asparagus in the oven at 425°F (220°C) for 15-20 minutes, turning halfway through.
- Make sure to cool the grilled veggies slightly before slicing to make cutting easier and to avoid tearing the greens.
- Adjust the amount of honey in the vinaigrette to your preferred level of sweetness.
- This salad is best served fresh but you can prep components ahead and assemble just before eating.
