Arugula and asparagus salad with orange and ginger dressing

Name: Arugula and asparagus salad with orange and ginger dressing (Ensalada de rúcula y espárragos con vinagreta de naranja y jengibre)
Yield: Serves 4
Cuisine: Spanish
Ingredients: ½ teaspoon brown sugar; 9 oz (250 g) arugula or mixed salad greens; 3 tablespoons extra virgin olive oil; Freshly ground rock salt and black pepper; 1–2 teaspoons sesame seeds; 1 teaspoon grated orange zest; 1 tablespoon fresh orange juice; 1 lb (450 g) fresh green asparagus spears, woody ends snapped off; 2 large oranges, peeled, pith removed, cut into segments; 1 tablespoon ginger juice (2–3 tablespoons grated ginger pressed through a seive); ½ teaspoon sherry vinegar

Ensalada de rúcula y espárragos con vinagreta de naranja y jengibre

Preparation info

Serves
4

Difficulty
Easy

Appears in

Andaluz

By Fiona Dunlop

Published 2023

About

Refreshing, light, and nutritious, this salad is an ideal prelude to Clive’s main courses of duck, rabbit, or quail. The complex, aromatic dressing is Maki’s creation.

Ingredients

1 lb (450 g) fresh green asparagus spears, woody ends snapped off
2 large oranges, peeled, pith removed, cut

Europe
Spain
Los Juncares
La Subbética
Main course
Gluten-free
Mediterranean
Vegan

Method

Cook the asparagus in boiling salted water until just tender, 1 to 2 minutes. Drain and refresh in ice water.

Assemble the asparagus, orange segments, and arugula leaves in a large salad bowl and toss well.

Make the vinaigrette by mixing the extra virgin olive oil, ginger juice, orange juice, vinegar, sugar, and orange zest, and season with salt and pepper.

In a dry fryi