Ingredients
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1/2 cup red onion, sliced and cut into crescents
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2 tomatoes, ripe but firm, cut into eighths
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3 cups romaine leaves, chopped into narrow strips
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2 ounces manchego cheese, for garnish
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2 tablespoons extra virgin olive oil
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1 tablespoon sherry wine vinegar
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1/2 orange, zest of, finely minced
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1 tablespoon reserved orange juice
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salt
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2 medium oranges
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1 cup fresh asparagus spear (or use equivalent amount of frozen asparagus spears, thawed to room temperature)
Instructions
- In large pot of lightly salted boiling water blanch the asparagus spears until green, about 2-3 minutes but no longer. Immediately drain and rinse with cold water to halt the cooking process.
- Peel the oranges and cut up into bite-size segments. Save one half of one orange for juicing and zesting.
- In a non-reactive small bowl, combine the olive oil, vinegar, orange zest and 1 tablespoon of orange juice. Season with salt and pepper. Whisk together and set aside.
- In a large salad bowl combine the cooked asparagus, red onion, orange segments, tomatoes, and lettuce. Just before serving, pour the dressing over the salad and mix gently to coat.
- Add shaved manchego to each salad serving if desired.
- Serve with crusty bread.