A nice bowl of crunchy, colourful salad is what I love digging into on days when I feel like I need a substantial meal, but not something that’s dripping with masala, oil or any spices. I could go on forever about salads, they’re just the most amazing meal options, ever! And on a day like today when one needs to ‘detox’ after all the festive bingeing, there really couldn’t be a better option.
This Asparagus & Orange Salad happened by chance. I was watching a Masterchef Australia episode one Friday night where Curtis Stone made this amazing salad with broccolini and orange. It looked so simple, refreshing and bright that I just knew I had to replicate this in my kitchen very soon. I didn’t have broccolini or even broccoli, so I used another green veggie that I’m really fond of – asparagus! This salad is crunchy and full of different textures that burst into your mouth to do that beautiful dance on your palate.
Asparagus & Orange Salad
1 dozen asparagus, cleaned
1 large orange, peeled, de-seeded and segmented
For the dressing
1 tbsp of extra virgin olive oil
1/2 tsp of mustard
1/2 tsp of Balsamic vinegar
Salt to taste
1 tbsp of watermelon seeds
Blanch the asparagus in 1 litre of water with some salt. When they’re done, rinse under chilled water and shave off the rough parts.
Mix all the ingredients together for the dressing and keep it aside.
Place the asparagus and orange on a large serving plate. Drizzle the dressing over this and gently toss. Sprinkle the watermelon seeds over this and serve immediately.
* You can use broccoli in this salad too, it really works well. Follow the same procedure as the asparagus.
* It is better to toss the salad using your hands because that way the orange segments remain intact.
* Instead of watermelon seeds you can sprinkle roasted sesame seeds or walnuts or even some sunflour seeds. The whole idea is to add a bit of crunch and nuttiness to the salad.