Lunch, Appetizer, Starter
This fresh spring salad is a delicious combination of ingredients found at farmers markets in early June. The dressing pops with a burst of orange zest, making it a perfect salad for al fresco lunches or paired with your favorite grilled protein for a satisfying dinner.
2 tbsp champagne vinegar
1 tbsp Dijon mustard
1 tbsp orange zest
2 tbsp honey
1/4 tsp kosher salt
1/3 cup olive oil
2 rhubarb stalks, washed well, ends trimmed and cut into 1 in pieces
1/2 cup orange juice
2 tbsp brown sugar
1 1/2 in piece of ginger
8 asparagus spears
1 tbsp olive oil
Salt & freshly ground black pepper
4-5 oz mixed greens, washed and dried
6-8 kale leaves, washed, dried, spines removed, cut into bite size pieces
12-16 small strawberries, washed and halved
3 oz feta cheese, crumbled
4 tbsp pine nuts, toasted
1/2 cup micro greens (optional)
Thomas Keller Insignia 2qt Saucier
Thomas Keller Insignia 11" TITUM Nonstick Sauté Pan
FOR THE DRESSING:
FOR THE SALAD:
PRODUCTS TO USE:
Start by prepare the dressing. Add the vinegar, mustard, orange zest, honey, and salt, to a small jar with a tight-fitting lid. Shake well to combine. Add the olive oil and shake vigorously. Set aside until ready to serve.
In a 2-Quart saucier, add the orange juice, brown sugar and ginger and heat over medium heat until the sugar is dissolved. Add the rhubarb, stir to coat, cover, reduce the heat to low and cook for 5-6 minutes until the rhubarb is just tender (not mushy). Remove the rhubarb to a plate and refrigerate until ready to assemble the salad. Discard the stewing liquid.
For the asparagus, cut the entire tip off each asparagus spear, then cut the stems into 1.5-inch pieces. Heat the olive oil in a non-stick skillet over medium heat. Add the asparagus pieces to the pan and sprinkle lightly with salt and pepper (to taste). Cover the skillet and cook for 3-4 minutes.
Remove lid, toss the asparagus, and cook over medium-high heat for 3-4 minutes, tossing the asparagus 2 or 3 times. When the asparagus has just reached a crisp-tender stage, remove the asparagus to a small bowl add 2 teaspoons of the dressing, toss to coat. Refrigerate the asparagus until ready to assemble the salad.
To assemble the salad, toss the kale with 1 tablespoon of dressing. Cover a large platter with the mixed greens and nestle the kale throughout the greens. Spread the rhubarb, asparagus, strawberries around the platter. Sprinkle with pine nuts and feta cheese. Garnish with micro greens. Serve and enjoy!