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4
Easy
By Fiona Dunlop
Published 2023
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.
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