Asparagus, Orange And Endive Salad Recipe

Cooking Directions

• STEP 1.Start by blanching the asparagus spears in boiling water for 2-3 minutes until they are bright green and tender-crisp. Drain and rinse with cold water to stop the cooking process.
• STEP 2.In a large bowl, combine the blanched asparagus spears, orange segments, and endive leaves.
• STEP 3.In a small bowl, whisk together the orange juice, Dijon mustard, olive oil, salt, and pepper to make the vinaigrette.
• STEP 4.Drizzle the vinaigrette over the salad and toss gently to coat all the ingredients.
• STEP 5.Serve the salad immediately as a side dish or add some grilled chicken or shrimp to make it a complete meal.

Cooking Tips

• Make sure to trim the tough ends of the asparagus before blanching.
• You can also add some toasted almonds or crumbled feta cheese for extra flavor and texture.
• For a sweeter twist, you can use blood oranges instead of regular oranges.
• If you're making the salad ahead of time, keep the dressing separate and toss it with the salad just before serving to prevent the ingredients from getting soggy.

Storage and Serving

• This salad is best served immediately after preparing to maintain its crispness.
• If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
• To serve the leftovers, you can refresh the salad by adding some fresh orange segments and a drizzle of fresh vinaigrette.