Spanish Asparagus and Orange Salad
Instructions:
- Complicated salad dressings are rarely found in Spain - they simply rely on the wonderful flavour of a good quality olive oil
- 225 g/8 oz asparagus, trimmed and cut into 5 cm/2 in pieces
- 2 large oranges
- 2 tomatoes, cut into eighths
- 50 g/2 oz romaine lettuce leaves, shredded
- 30 ml/2 tbsp olive oil
- 2.5 ml/ 1/2tsp sherry vinegar
- salt and freshly ground black pepper
- Cook the asparagus in boiling salted water for 3-4 minutes, until just tender. Drain and refresh under cold water.
- Grate the rind from half an 2orange and reserve. Peel both the oranges and cut into segments. Squeeze out the juice from the membrane and reserve the juice.
- Put the asparagus, orange segments, tomatoes and lettuce into a salad bowl. Mix together the oil and vinegar and add 15 ml/ I tbsp of the reserved orange juice and 2.5 ml/ 1 tsp of the rind.
- Season the dressing with salt and pepper. Just before serving, pour the dressing over the salad and mix gently to coat.
- Serves 4