Last month I shared Lemon Poached Salmon with Horseradish and Caper Aioli and have another to share as a companion recipe. This salad goes nicely with the salmon and is a good one for this time of year when we are all interested in fare that is light and healthy. I mean, you haven’t jumped off the veggie wagon yet, right? (Me either 🙂 ) I think I know what we are having for dinner tonight!
Asparagus and Arugula Salad with Walnuts
There are two ways to prepare the orange sections for this recipe. One is simply to peel the orange and separate the sections. The second is to peel the orange with a knife, called supreme or supreming (I mean how does one actually spell this word?), by slicing off the top and bottom and running your knife between the flesh and the rind. You then run your knife along both sides of the section membranes to remove only the flesh. This is a nicer way to serve the orange, but also a bit more complicated. Choose whichever suits your comfort level..
3 tablespoon extra virgin olive oil (for both sautéing and the salad)
2 cups asparagus thinly sliced on the diagonal, about 1 bunch or 15 to 20 stalks
3 cups lightly packed arugula
1 ounce shaved Romano cheese; about 1/4 cup
1 orange, sectioned, “carcass” reserved
1/2 cup coarsely chopped walnuts
2 tablespoons lemon juice; about 1/2 lemon
2 pinches kosher salt
several grinds fresh black pepper
Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add the asparagus and sauté for 1 or 2 minutes. Remove to a platter and spread out to cool quickly. Combine all ingredients in a large bowl. Squeeze the “carcass” of the orange on top of the greens and toss gently with your hands. Serve immediately.
Serves 4 to 6
Annie
Still on the veggie wagon
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