Salad of Asparagus, Mâche, Endive and Orange Vinaigrette
30 minutes or fewer
This versatile salad
works well as an appetizer or as an accompaniment to a main course. Select a dressing that is also slightly sweet.
- 1 lb. asparagus, tough ends trimmed and spears peeled
- Zest and juice of ½ orange
- 2 Tbs. blood orange vinegar or white wine vinegar
- ¼ cup mild olive oil
- Salt and freshly ground black pepper to taste
- 2 Belgian endive, trimmed and leaves separated
- 4 oz. mâche, mesclun or baby spinach
- Salad dressing as desired
1. Bring a large saucepan of water to a boil. Add asparagus, and reduce heat to low. Cook, uncovered, for 3 to 8 minutes, depending on size and freshness of asparagus, or just until tender. Drain, and rinse with cold water to stop the cooking. Drain again, and place on paper towels to absorb excess moisture.
2. Mix orange zest and juice with vinegar, oil, salt and pepper in a bowl, and taste for seasoning.
3. To serve, place endive and asparagus on salad plates. Top with mâche, and drizzle with dressing of choice. Serve at room temperature.
This salad that’s bursting with spring flavor calls for a light white, such as the slightly citrus Guenoc Sauvignon Blanc from California