Shaved Fennel Salad With Sweet Peas and Avocado

Shaved fennel salad with avocado and spring peas. Linda Pugliese

Shaved Fennel Salad With Sweet Peas and Avocado

Chef’s Notes: While you can’t let salad greens sit out for long, a fresh chilled fennel bulb retains its crunch over time, perfect for gatherings. When sliced very thinly and seasoned with citrusy vinaigrette, it keeps just a delicate hint of its anise flavor. I like to pair and balance it with a few things fatty and sweet—in this case, ripe avocado, spring peas, nutty cheese, and dried fruit. This salad is endlessly adaptable: sprinkle it with any toasted dried nut or seed, use basil instead of parsley, or play with combinations of different fruits, cheeses, or citrus juices in the vinaigrette.

Serves 4

• 2 fennel bulbs (3 cups), thinly sliced on a mandoline
• 1/4 loosely packed cup torn fennel fronds
• 3 1/2 ounce sugar snap peas, sliced on the diagonal
• 1/2 small red onion, very thinly sliced on a mandoline
• 1/4 cup coarsely chopped fresh flat-leaf parsley
• 3 tablespoons fresh lemon juice
• 2 tablespoons plus 1 teaspoon extra-virgin olive oil
• 1 tablespoon fresh lime juice
• Salt
• Freshly ground black pepper
• 1/2 firm-ripe avocado, thinly sliced
• Pecorino Romano or Parmigiano-Reggiano cheese, shaved into thin ribbons with a vegetable peeler, for garnishing
• 2 teaspoons dried currants or finely chopped toasted hazelnuts

In a serving bowl, combine the fennel slices and fronds, snap peas, red onion, parsley, lemon juice, olive oil, lime juice, and a pinch each of salt and pepper. Toss to combine. Add the avocado slices and toss gently to incorporate.