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
- 2 Tbs. blood orange vinegar or white wine vinegar
- 1/4 cup mild olive oil
- 2 Belgian endive, trimmed and leaves separated
- 4 oz. mache, mesclun or baby spinach
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
- Calories: 160
- Carbohydrate Content: 9 g
- Fat Content: 14 g
- Fiber Content: 4 g
- Protein Content: 3 g
- Saturated Fat Content: 2 g
- Sodium Content: 105 mg
- Sugar Content: 3 g