ASPARAGUS-FENNEL SALAD

Asparagus-Fennel Salad image

Provided by Food Network Kitchen

Time 25m

Yield 8 servings

Number Of Ingredients 15

Kosher salt
1 small bunch asparagus, trimmed and cut into 1-inch pieces
1/3 cup mayonnaise
1/3 cup sour cream
1 bulb fennel, cored and thinly sliced, plus 1/2 cup fronds
1/2 cup fresh parsley
1/4 cup fresh tarragon
Juice of 1 lemon
2 oil-packed anchovy fillets
Freshly ground pepper
1 head Boston lettuce, torn
1 5-ounce package mixed baby greens (about 8 cups)
1 cup sugar snap peas, trimmed and halved
2 stalks celery, thinly sliced
1/2 cup chopped roasted pistachios

Steps:

Bring a medium saucepan of salted water to a boil. Add the asparagus and cook until crisp-tender, about 2 minutes. Drain and transfer to a bowl of ice water to cool, then drain and pat dry.
Meanwhile, make the dressing: Combine the mayonnaise, sour cream, fennel fronds, parsley, tarragon, lemon juice, anchovies, 1/2 teaspoon salt and a few grinds of pepper in a mini food processor. Process until smooth. Refrigerate until ready to serve.
Combine the asparagus, sliced fennel, Boston lettuce, mixed greens, peas, celery and pistachios in a large bowl. Just before serving, drizzle with the dressing, season with salt and pepper and toss.