Asparagus Salad with Blood Oranges, Endive & Hazelnuts

Name: Asparagus Salad with Blood Oranges, Endive & Hazelnuts
Yield: Makes 4 Servings
Ingredients: champagne vinegar or fresh lemon juice, 2 tbsp; champagne vinegar or fresh lemon juice, 2 tbsp; red or white endive, 2 heads; olive oil, 2 tbsp; blood oranges, 3; red or white endive, 2 heads; hazelnuts, ¼ cup (1¼ oz/37 g); asparagus, 1 lb (500 g); sea salt, ¼ tsp; freshly ground pepper

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

Healthy in a Hurry

By Karen Ansel and Charity Ferreira

Published 2012

About

Serve this beautiful spring salad on top of one of today’s popular ancient grains, such as farro or quinoa, for a more substantial meal. If you can’t find blood oranges, which have a fairly fleeting growing season, any other type of orange will do.

Ingredients

hazelnuts, ¼ cup (1¼ oz/37 g)
asparagus,

Side dish
Lunch
Spring
Gluten-free
Vegan

Method

Preheat oven to 350°F (180°C). Spread hazelnuts on a baking sheet and toast in oven until fragrant and beginning to turn golden beneath skins, 10–15 minutes. Remove from oven and let cool slightly. Pour warm nuts into a clean kitchen towel and rub to remove pape