FOOD + ENTERTAINING
ASPARAGUS SALAD
1 bunch asparagus
1 fennel bulb (reserve frond for
decoration)
1 orange, peeled and cut in segments
1 tablespoon Dijon mustard
Juice of one orange
Zest of one orange
2 tablespoons white wine vinegar
Salt and pepper to taste
½ cup vegetable oil
¼ cup olive oil
Blanch asparagus and immediately
place in ice water to stop cooking.
Cut the fennel bulb in half, take out
the root core and thinly slice (with
mandolin if possible) using only the
base section of the fennel. Pick some of
the frond to use for garnish.
To prepare vinaigrette:
Place mustard and vinegar in a bowl.
Add zest and citrus juice. Season with
salt and pepper. Whisk together to
combine. Slowly drizzle in vegetable
oil, whisking to keep it emulsified, and
finish with olive oil. Taste and adjust
seasoning as desired. Add a teaspoon
of water if necessary to thin.
To assemble salad:
Place asparagus on plate and arrange a
few segments of the orange, fennel and
fronds on top. Drizzle with vinaigrette.
MAY JUNE 2015
59