Spanish Asparagus Salad With Orange and Manchego Cheese

czwartek, 6 lutego 2014

1 cup fresh asparagus spear (or use equivalent amount of frozen asparagus spears, thawed to room temperature)
2 medium oranges
1/2 cup red onion, sliced and cut into crescents
2 tomatoes, ripe but firm, cut into eighths
3 cups romaine leaves, chopped into narrow strips
2 ounces manchego cheese, for garnish (optional)

1 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.
2 Peel the oranges and cut up into bite-size segments. Save one half of one orange for juicing and zesting.
3 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.
4 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.
5 Add shaved manchego to each salad serving if desired.
6 Serve with crusty bread.

Silver Little Journals