Asparagus-and-Goat-Curd Salad
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Sea salt
- ½pound asparagus, woody ends trimmed
- 3large handfuls young arugula
- Juice of 1 blood orange
- 1teaspoon red wine vinegar
- 1tablespoon Dijon mustard
- Freshly ground black pepper
- ¼cup grapeseed oil
- ½cup goat curd (or fresh goat cheese), chilled
Nutritional analysis per serving (4 servings)
179 calories; 15 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 10 grams polyunsaturated fat; 8 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 5 grams protein; 323 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large pan of water to a boil. Add enough salt to make the water salty. Add the asparagus and cook for 3 minutes. Drain and run under cold water. Lay the asparagus out to cool completely and dry. Slice into 1-to-1½-inch lengths. Combine the asparagus and arugula in a bowl.
- Step 2
In a small bowl, whisk together the blood-orange juice, vinegar and mustard and a little salt and pepper. Add the oil in gradual amounts, first in drops, then in a thin stream, until the vinaigrette is thick and emulsified. Season to taste.
- Step 3
Pour the dressing over the arugula and asparagus. Toss to coat. Add the goat curd, broken into lumps. Toss gently to mix. Taste and adjust seasoning.
Private Notes
Comments
I used a regular orange and increased the red wine vin to 1 Tb. It was great, but might try adding toasted pistachios too.
Also, used (untoasted - plain) almond oil and had to substitute baby radicchio for the arugula, since that is what was growing in my garden (along with homegrown asparagus!)