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Recipe Category: Spanish
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Soft And Crunchy White Asparagus Salad Spanish Recipe
Ingredients
- 4 tablespoons Spanish extra-virgin olive oil
- 1 tablespoon sherry vinegar
- salt to taste
- 2 16-ounce cans Spanish white asparagus, drained
- 6-8 fresh white asparagus spears, trimmed and peeled
- 1 orange
- 2 ounces roncal (Spanish sheep’s-milk cheese from navarre)
- fresh edible flowers (optional)
- 1 teaspoon chopped chervil, for garnish
Method
- Whisk together the olive oil and vinegar in a mixing bowl
- Season to taste with salt and set aside
- Cut the canned asparagus spears in thirds and divide the pieces among 4 plates
- Slice fresh asparagus thinly on an angle and set aside
- Slice off the top and bottom of the orange
- Using a sharp knife, cut down the sides of the orange to remove all of the peel and pith
- Slice along the sides of each membrane and pull out the segments
- Arrange the segments around the canned asparagus spears on each plate
- Divide the asparagus slices among the plates
- Drizzle some dressing over the salads
- Use a vegetable peeler to slice ribbons of cheese onto each salad
- Drizzle with a little more dressing, garnish with edible flowers and fresh chervil, if you like, and serve
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Full List of Spanish Recipes
Full List of Salad Recipes
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In a small bowl, toss chicken with flour, pepper and 1/4 teaspoon salt In a Dutch oven, heat 4 teaspoons oil over medium-high heat Brown chicken, stirring occasionally; Continue Reading →