Chef notes
The sweetness of oranges balances beautifully with the earthy flavor of asparagus in this simple and delicious salad. It's perfect for picnics, a light lunch or a fresh appetizer for a spring dinner. Put simply, it just tastes like spring.
Special kitchen equipment: Large non-reactive pot to blanch asparagus
Technique tip: Make sure to use large amount of boiling, very well-seasoned (with salt) water to blanch asparagus
Swap option: Use arugula or radicchio instead of endive and/or fresh green beans instead of asparagus. Make dressing without oil for a lighter option.
Ingredients
- 1 medium naval orange, zested and juiced
- 1/4 cup extra virgin olive oil
- Salt and pepper, to taste
- 20 spears asparagus, tough ends removed, stems lightly peeled and cut into 1-inch pieces
- 2 red Belgian endive, thinly sliced
- 1 naval orange, peeled and cut into sections
- 2 tablespoons fresh mint leaves, chopped
- 1/4 cup orange vinaigrette (recipe above)
Preparation
For the orange vinaigrette:
In a small bowl, combine orange juice and orange zest with salt and pepper.
Whisk the oil into the juice. Set aside.
For the salad:
Blanch asparagus in boiling salted water until just tender. Rinse in cold water to stop cooking.
In a medium bowl, combine the asparagus, endive, orange segments and mint, season to taste with salt and pepper and dress with vinaigrette.
