Bikini Beach Meal

For those of you planning to head to our sandy white beaches and don your favorite swimsuit, we have the perfect meal and drink to keep you slim and trim! All images and recipe are from the blog. Enjoy!

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1 shallot, minced
1 teaspoon champagne or white wine vinegar
juice and zest of 1/2 Meyer lemon (any lemon will do here)
1 tablespoon capers
1 anchovy, chopped fine (Vegetarian friends: leave out the anchovy. The dressing will still be packed with flavor.)
2 teaspoons Dijon mustard
5 tablespoons olive oil
12 stalks of asparagus, rough ends trimmed
a medium fennel bulb (core and stalks removed) + fronds
flaky salt and freshly ground black pepper
Parmesan, Piave or Reggiano
optional: serve on a bed of steamed quinoa

First, whip up your dressing: Combine shallot, vinegar, lemon juice and zest, capers, and anchovy. Set aside for 10 minutes. Then, add mustard and finally whisk in olive oil. Feel free to adjust seasoning with additional lemon juice or olive oil to taste. Set aside. Keep in mind that the dressing can be made (even a couple of days) in advance.

Cut asparagus at an angle into very thin slices. (Phyllis suggests peeling asparagus stalks until just before the tip. If you are using tender young asparagus, the peeling isn’t necessary. ) Place asparagus slices in a serving dish. Slice fennel as thinly as possible, using a mandolin if you’ve got one. Toss the fennel slivers in with the asparagus.

Generously dress the asparagus and fennel. Season with flaky sea salt and freshly ground black pepper to taste. Top with a few feathery fennel fronds, plenty of shaved Parm. Serve immediately. (Any leftover salad dressing can be stored in goodses the fridge for up to a week.)

The salad would be beautiful served with grilled fish or lamb chops for dinner, and for lunch, I like nestling the salad on top of quinoa, adding an extra splash of dressing and savoring the party of textures and flavors.



We picked a bottle of 2012 Lucy wine to serve with this great dish. Lucy is light strawberry in color and starts off with an inviting summer feeling of near-ripe watermelon, wild strawberry, peach and floral notes. The palate is full and flavorful with a lively and dry finish. Serve chilled with a variety of dishes or as an aperitif.