Shaved Asparagus & Foraged Watercress Salad
 
Prep time
Cook time
Total time
 
Author:
Recipe type: salad
Cuisine: American
Serves: 4 servings
Ingredients
  • 2 lemons
  • 2 limes
  • 2 oranges
  • Juice of 1 grapefruit
  • 2 Tablespoons shallots, minced
  • ½ teaspoon parsley, finely chopped
  • ½ teaspoon thyme, finely chopped
  • ½ teaspoon basil, finely chopped
  • 1 Tablespoon Champagne vinegar
  • ½ teaspoon salt
  • ¾ cup extra virgin olive oil
  • 8 ounces watercress
  • 1 large bunch asparagus, shaved with peeler
  • Watermelon radish, thinly sliced
  • 2 grapefruits, sectioned (reserve pulp juice)
  • 1 fennel bulb, thinly sliced
Instructions
  1. For the vinaigrette, remove and reserve the zest of 1 lemon, 1 lime and 1 orange.
  2. Juice all citrus and combine the juice with 1 Tablespoon shallot..
  3. Reduce in a nonreactive, stainless steel saucepot until you have about 2 Tablespoons remaining.
  4. Transfer to a mixing bowl and add the remaining 1 Tablespoon shallot, herbs, Champagne vinegar and salt.
  5. Whisk in the extra virgin olive oil.
  6. For the salad, place the watercress, asparagus, watermelon radish, grapefruit and fennel in a large salad bowl.
  7. Ring the bowl with half of the vinaigrette and lightly toss to combine.
  8. Divide into 4 portions and serve.
Recipe by StyleBlueprint at https://styleblueprint.com/birmingham/everyday/fresh-salad-recipes-from-local-chefs/