Spinach, Asparagus & Fennel Salad with Creamy Tarragon Dressing

spinach, asparagus, & fennel salad on a yellow plate

5 from 5 votes

Spinach, Asparagus & Fennel Salad with Creamy Tarragon Dressing

Bright, fresh flavors and a creamy, tangy dressing transform this bowl of greens into a spectacular salad. Serve it as two entree-sized dishes, or four starters.

Prep Time15 mins

Total Time15 mins

Course: Salad, Side Dish

Cuisine: American

Keyword: asparagus, asparagus salad, easy salad, fennel, salad, spinach, spinach salad, spinach, asparagus, fennel salad, vegan salad, vegetarian

Servings: servings

Calories: 211kcal

Ingredients

6 cup baby spinach
1 bulb fennel
8 ounces asparagus

For the dressing:

1/3 cup extra virgin olive oil
2 tablepsoons mayonnaise
2 tablespoons white wine vinegar
2 tablespoons shallots finely diced
1/2 teaspoon dried tarragon
1/2 teaspoon dried chives
1/4 teaspoon garlic powder
salt and pepper to taste

Instructions

Cut the stems off the fennel - you just want the bulb. Peel off the outer layer, then use a mandolin or sharp knife to shave the fennel into thin strips. Sprinkle the fennel strips with salt and place them on a few layers of paper towel. You're draining some of the moisture from the fennel.
Trim the asparaus and cut into 1-inch pieces. Bring a salted pot of water to a boil then blanch the asparagus for 1 minute. Drain the asparagus and chill it in an ice bath. Drain and set aside when cold.
Meanwhile, make the dressing. Finely chop the shallot and place the ingredients into a jar with a tightly fitting lid and shake to emulsify everything. Alternatively, use a whisk and bowl to whisk it together.
To assemble the salad, place a bed of spinach on a plate and top it with arfully arranged fennel slices and chilled asparagus. Drizzel with the dressing and dig in!
Alternatively, you can toss the spinach, fennel, and asparagus in a large bowl and dress the salad with some of the dressing (you can always add more later to taste) and serve it that way.

Notes

Chef Jenn's Tips

Baby spinach is my first pick for this asparagus salad recipe. I always wash and spin dry even bagged baby spinach.
The asparagus can be prepped a few days ahead, as can the dressing.
Dried tarragon has a much better flavor than fresh tarragon. It is more concentrated which is what you want in this dressing.
Top the salad with some lemon zest for a pretty presentation.

Nutrition