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Arugula and asparagus salad with orange and ginger dressing

Ensalada de rúcula y espárragos con vinagreta de naranja y jengibre

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
Andaluz: A Food Journey Through Southern Spain

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

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

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