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Ingredients
Salad
1 Orange
4 Medium beets
1/2 Pound asparagus
1 Head Bibb lettuce or Belgian endive
1 Bunch watercress
Orange Mustard Vinaigrette
1/4 Cup fresh orange juice
3 Tablespoons wine vinegar
1 Teaspoon Dijon mustard
1 Teaspoon chopped shallot
1 Garlic clove, minced
1/2 Teaspoon thyme
Salt & pepper
Instructions
Peel orange and cut into sections without membrane or seeds. Set aside. Cut stems off beets; wrap each individually in foil; and bake in a 375�F oven until soft but not mushy, about 15 minutes. Let beets cool. When cool enough to handle, slide skins off, and slice beets into 1/4� rounds. Set aside.
Trim and blanch asparagus for 1 to 3 minutes, depending on size, and shock in cold water immediately after draining. Wash lettuce and watercress. Cut off stems and core. If using endive, cut lengthwise in thin strips.
To make vinaigrette, place orange juice and vinegar in small bowl. Add mustard and whisk lightly. Add shallot and garlic. Slowly pour olive oil into mixture, whisking constantly, so that the liquids emulsify. Add thyme, season with salt and pepper.
To serve, toss the greens with half of the vinaigrette and arrange on serving plate. Place the beet rounds, cooked asparagus and orange sections decoratively on top of greens and drizzle with remaining vinaigrette.