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Asparagus Salad with Orange Vinaigrette

COOK TIME
5 mins
PREP TIME
15 mins
SERVINGS
4
RATE THIS RECIPE
(11)
Asparagus Salad with Orange Vinaigrette
Asparagus Salad with Orange VinaigretteTODAY
COOK TIME
5 mins
PREP TIME
15 mins
SERVINGS
4
RATE THIS RECIPE
(11)

Ingredients

Orange vinaigrette
  • 1 medium naval orange, zested and juiced
  • 1/4 cup extra virgin olive oil
  • Salt and pepper, to taste
  • Salad
  • 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)
  • 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.

    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.