Monday, March 24, 2008
Green Salad with Asparagus, Oranges and Red Onion
Yesterday I made a new salad for Easter dinner and since I've been craving spring, I used a recipe I found on Epicurious featuring asparagus.
It turned out well and everyone, including the kids, seemed to like it. The presentation is quite unique and since blood oranges were in the store, I used them to give a more unusual look.
Here's the recipe:
2/3 cup regular or low-fat mayonnaise
1/2 cup buttermilk
3 tablespoons chopped fresh basil
2 tablespoons olive oil (preferably extra-virgin)
2 tablespoons white wine vinegar
2 tablespoons chopped fresh tarragon
24 asparagus spears, trimmed
12 cups mixed baby greens
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh tarragon
1/2 cup thinly sliced red onion
Whisk all ingredients in medium bowl to blend. Chill until cold.
Cook asparagus in large pot of boiling salted water until crisp-tender, about 2 minutes. Transfer asparagus to bowl of ice water to cool. Drain.
Cut peel and white pith from oranges. Using small sharp knife, cut between membranes to release segments. (Dressing, asparagus and orange segments can be prepared 1 day ahead. Cover separately; chill.)
Arrange asparagus spears in sun burst pattern on platter. Place orange segments between asparagus spears. Mound greens in center of platter. Sprinkle salad with basil and tarragon. Top with red onion slices. Drizzle some dressing over. Pass remaining dressing separately.
Servings: Serves 8.