Raw asparagus and fresh orange salad with orange vinaigrette
Instructions:
- Orange vinaigrette:
- 1 teaspoon finely grated orange zest;
- 2 tablespoons fresh orange juice;
- 2 tablespoons white wine vinegar;
- 1 shallot, finely chopped;
- 1 teaspoon honey;
- 1⁄2 teaspoon kosher salt, or to taste;
- 1⁄4 teaspoon ground black pepper, or to taste;
- 1⁄4 cup extra-virgin olive oil;
- 2 tablespoons walnut oil.
- Salad:
- 8 ounces thick asparagus spears;
- 2 seedless oranges;
- 1⁄4 cup chopped scallions (white and tender green parts);
- 4 cups watercress (about 3 ounces);
- 1 small piece of Pecorino Romano cheese (about 2 ounces);
- 2⁄3 cup walnut pieces, toasted.
- For the vinaigrette: whisk together the orange zest, orange juice, vinegar, shallot, honey, salt, and pepper in a small bowl. Let sit for 5 minutes. Whisk in the olive oil and walnut oil. Whisk again before using.
- For the salad: snap off and discard the tough ends of the asparagus. Working with one spear at a time, place it on a cutting board. Starting at the tip, use a sharp vegetable peeler to shave the asparagus lengthwise into long, thin ribbons. You’ll get 4 or 5 slices from each spear. Transfer the ribbons into a large bowl, moisten with some of the Orange Vinaigrette, and let stand until the asparagus is slightly wilted, about 5 minutes.
- Use a serrated knife to peel the oranges, following the contour of the fruit to preserve the shape while removing all the bitter white pith. Working over the bowl of asparagus, cut in between the membranes to release the sections and the dripping juice into the bowl.
- In a large bowl, toss the scallions and watercress with enough of the remaining Orange Vinaigrette to moisten. Divide among serving plates and top with equal portions of the asparagus and oranges. Use a vegetable peeler to shave curls of cheese over the salads and sprinkle with the walnuts. Serve at once, with any remaining Orange Vinaigrette on the side.
- What else works? You can replace the watercress with other peppery spring salad greens, such as arugula, mache, or dandelions. You can also replace the oranges with other types of citrus, such as tangerines, clementines, blood oranges, or Meyer lemons.