Shaved Spring Salad
Chef Geoffrey Zakarian prepares a seasonal salad with radishes, fennel, and asparagus.
Prepare an ice-water bath. Set a colander in ice-water bath and set aside. Using a vegetable peeler, thinly shave asparagus. Thinly slice fennel and radishes lengthwise on a mandoline. Place asparagus, fennel, radishes, and haricots verts in colander in ice-water bath until chilled. Drain and pat dry with paper towels.
Place chilled vegetables in a large bowl and add frisee, chervil, and parsley leaves; add dressing and toss to combine. Season with salt and pepper and serve.