Asparagus, fennel and beetroot with verjus from Plenty (page 170) by Yotam Ottolenghi

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Notes about this recipe

  • Ganga108 on August 25, 2021

    I played with the recipe, using broccolini instead of asparagus, and added home sweet pickled beetroot, some roasted chickpeas and some daikon with the fennel and pine nuts. I was using the more tart Middle Eastern Verjuice rather than the Maggie Beer version, so added some sugar to the verjuice as it was reducing. It still tasted tart but when the dressing was drizzled over the salad it was good. BUT a dressing of lemon/lime and olive oil might have been just as good, I suspect (and quicker with fewer dishes).

  • meggan on March 22, 2014

    The dressing was too sour for my taste.

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