Saturday, June 2, 2012

Roasted Asparagus Salad

I brought this salad to a family barbeque today and it was a big hit. I actually learned how to make it from the awesome chef at Miette Culinary Studio in New York City where I attended a group cooking class/teambuilding event with my company a few months ago. I slightly altered it to make it easier to prepare at home.

  • 2 bunches of asparagus, trimmed
  • 3 Tbsp balsamic vinegar
  • 4 Tbsp extra virgin olive oil
  • Salt and pepper to taste
  • 1 large fennel bulb, trimmed, cored, and thinly sliced
  • 4 scallions, thinly sliced
  • 1 large package of organic greens (e.g. mesclun, arugula, etc)
  • 2 navel oranges, peeled and sliced crosswise about 1/4" thick
  • 1/2 a large red onion, thinly sliced
  • 1 2.25oz can sliced black olives, drained
  1. Preheat your oven to 450F.
  2. Place asparagus on a large baking sheet and coat with olive oil. Sprinkle with a large pinch of salt. Roast for 10 minutes, or until soft. Remove pan from the oven and cool off to the side.
  3. Prepare all fruits and vegetables with a sharp knife.
  4. In a very large bowl, whisk the olive oil, vinegar, salt and pepper together. This will be your dressing.
  5. Add the fennel, scallions, and lettuce and toss to coat.
  6. Slice the roasted asparagus into 2" pieces.
  7. Pull your sliced oranges apart so you have triangle-shaped pieces of orange.
  8. Add in the asparagus, orange slices, red onion, and black olives and toss once again.

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