Best Asparagus Orange And Endive Salad Recipes

SHAVED ASPARAGUS SALAD

Steps:

• Remove and chop the zest from the orange and add it to a large nonreactive bowl. Add the asparagus and cheese and toss together. Peel the orange and cut segments from the membrane. Add the segments to the bowl with the asparagus.
• Squeeze the juice from the orange membrane into a small bowl and add the chives and white wine vinegar. Whisk in the olive oil and season with salt and pepper. Add the dressing to the asparagus and let sit until the asparagus is slightly wilted, about 5 minutes. Toss in the hazelnuts and serve.

ASPARAGUS, MANDARIN ORANGE SALAD

Steps:

• Snap off ends of asparagus and cut on the diagonal and blanch (add asparagus to boiling water and cook until just tender,while still maintaining bright color. Then remove, drain and IMMEDIATELY immerse into a bath of COLD water and ICE).
• Prepare vegetables and grapes and then toss together with dressing.
• Season to taste and top with roasted almonds.
• Serve.

ENDIVE, ORANGE AND ROQUEFORT SALAD

Steps:

• In a small bowl, whisk together the orange zest, orange juice, olive oil, vinegar, 1 teaspoon salt, and 1/3 teaspoon pepper. Set aside.
• Cut the heads of endive in half lengthwise, remove the triangle of core at the base of each half so the leaves separate, and cut the leaves in half again lengthwise. Place in a large bowl. Drizzle the leaves with the vinaigrette and add the walnuts, Roquefort, and apple. Add the arugula and toss. Zest the orange into the salad with a strip zester. Peel the orange and remove the white pith around the orange with a small sharp knife. Cut the orange sections between the membranes and toss them on the salad. Discard the membranes. Sprinkle with salt and serve.

ASPARAGUS & ORANGE SALAD

Steps:

• Blanch Asparagus but leave crunchy.
• Dice Cucumber.
• Strain Oranges.
• Mix Olive Oil, Worcester Sauce, Sesame Oil, Garlic Powder and Italian Season in a mixing bowl.
• Add Asparagus, Oranges and Cucumber to the mix and mix thoroughly.
• Place into plastic baggie for marinating.
• Marinate at least 2 hours or overnight.
• Serve cold.

BELGIAN ENDIVE, ORANGE AND DATE SALAD

Steps:

• *Note: specifically the [inner white] stalks of celery plus the leaves. The celery stalks are thinly sliced on a diagonal.
• Tip: To make slicing the Medjools easier, run your knife under hot water before slicing.
• For the dressing, whisk all of the ingredients in a small bowl.
• To make individual salad stacks, place radish slices in a circle in the middle of a salad plate.
• Then build up as you go, adding oranges slices, endive slices, celery slices and leaves, dates, pistachios (or pecans) and fresh mint leaves. Repeat with remaining three dishes.
• Drizzle with dressing, and garnish with orange zest, celery leaves and fresh mint.

ROASTED BEETROOT (BEET), BLOOD ORANGE, RED WITLOF (BELGIAN ENDIVE) AND ASPARAGUS WITH ORANGE OIL

Steps:

• To make the orange oil, reduce the citrus juices over medium heat until syrup-like then cool to room temperature. Whisk in or blend an equal amount of grapeseed oil and reserve.
• Meanwhile, roast the beetroot. Preheat the oven 350 degrees. Trim the stems of the beetroot, leaving 1/2 inch. Wrap the stems in foil and roast the beetroot in the oven for one hour. Allow to cool, then peel and cut each beetroot into 12 wedges.
• To make the walnut vinaigrette, whisk together the walnut oil and olive oil. Season to taste with salt and pepper.
• To serve, toss the whitloof, frisee, and mache leaves in the walnut vinaigrette and place in the center of the plate. Arrange the beetroot, blood orange, asparagus and pine nuts over the greens. Drizzle with orange oil and serve.

SPANISH ASPARAGUS SALAD WITH ORANGE AND MANCHEGO CHEESE

Steps:

• In large pot of lightly salted boiling water blanch the asparagus spears until green, about 2-3 minutes but no longer. Immediately drain and rinse with cold water to halt the cooking process.
• Peel the oranges and cut up into bite-size segments. Save one half of one orange for juicing and zesting.
• In a non-reactive small bowl, combine the olive oil, vinegar, orange zest and 1 tablespoon of orange juice. Season with salt and pepper. Whisk together and set aside.
• In a large salad bowl combine the cooked asparagus, red onion, orange segments, tomatoes, and lettuce. Just before serving, pour the dressing over the salad and mix gently to coat.
• Add shaved manchego to each salad serving if desired.
• Serve with crusty bread.

ENDIVE, ARUGULA AND ORANGE SALAD

Steps:

• Using sharp knife, cut away all peel and white pith from oranges. Cut oranges crosswise into 1/4-inch-thick slices. Cut each slice in half. Set aside.
• Whisk juice, olive oil, vinegar, walnut oil and orange peel in medium bowl to blend. Season with salt and pepper.
• Combine endive, arugula and orange slices in large bowl. Add vinaigrette and toss to coat. Sprinkle with walnuts.

ASPARAGUS, AVOCADO AND ORANGE SALAD

Steps:

• Snap the ends of the asparagus off and cut the spears into 1 inch pieces.
• Stean until JUST tender, no more than 4 or 5 minutes.
• Plunge into ice water to stop the cooking.
• Peel the oranges, remove the membrane on segments and cut into chunks.
• Peel and chop the avocados.
• Toss the three together with the lemon juice.
• Whisk the vinaigrette ingredients together.
• Pour over the salad and lightly pepper and salt-toss and serve.

MY FAVORITE ASPARAGUS

Steps:

• Set up a grill for even medium-high heat. If using a charcoal grill, build coals evenly along the bottom.
• Whisk together the extra-virgin olive oil, mustard, horseradish, lemon juice and zest in a bowl. Season with salt and pepper. Set aside. Place the asparagus, endive and onions on a rimmed baking sheet and drizzle with the olive oil. Sprinkle with salt and pepper and toss to coat. Place on the grill and cook, turning once, until tender-crisp and lightly charred, 4 to 5 minutes. Serve drizzled with the dressing and topped with the tarragon leaves, if using.