Easter Eats: Green Salad with Orange, Fennel, and Asparagus
This salad, with its bright green asparagus, zesty orange slices, and crunch of fennel, sounds absolutely delightful for a spring dinner. It would be lovely paired with Monsieur Hulot's Garlic and Herb-Crusted Lamb. Try it also with blood oranges, for an extra burst of color. The recipe comes from Epicurious.
Green Salad with Orange, Fennel, and Asparagus
Ingredients:
2 tablespoons white wine vinegar
1-1/2 teaspoons whole-grain mustard
1/8 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
1 tablespoon finely grated orange zest
1 pound thick asparagus, ends trimmed
3 medium oranges
1 small bulb fennel, trimmed, quartered, cored, and very thinly sliced crosswise
3 quarts loosely packed baby salad greens
1/3 cup fresh chives, finely chopped
Directions:
1. In a small bowl, whisk together vinegar, mustard, sugar, salt, and pepper. Gradually whisk in oil, then zest.
2. In a large sauté pan, bring 1 inch water to boil. Add asparagus and simmer until bright green, about 1 minute. Drain in a colander, then rinse under cold running water until cool. Thinly slice on the diagonal and transfer to a large bowl.
3. Cut peel and white pith from oranges. Working over a medium bowl, cut between membranes to release segments. Add segments and any juice from the medium bowl to the large bowl of asparagus; squeeze juice from membranes into dressing and whisk to combine.
4. Add fennel and then salad greens to a large serving bowl. Drizzle with dressing and toss gently. Sprinkle chives on top and serve immediately.
Serves 10.
--KitchenMaus
منتدى on March 21, 2008 at 06:10 PM
thanks