Asparagus Salad With Ginger-Citrus Vinaigrette

Asparagus Salad With Ginger-Citrus Vinaigrette

For the asparagus

• 1 lb (454gr) asparagus spears (1 bunch) – bottom of stems snapped off
• 1 tablespoon California Olive Ranch extra-virgin olive oil
• sea salt to taste

For the vinaigrette

• 1 teaspoon finely grated fresh ginger (use microplane grater)
• 1 teaspoon finely grated orange zest (use microplane grater)
• 1 tablespoon brown rice vinegar
• 1 tablespoon lime juice
• 1/8 teaspoon ground cayenne
• 1/8 teaspoon sea salt
• 3 tablespoons California Olive Ranch extra-virgin olive oil
• 1 tablespoon toasted sesame oil

For the salad

• 1 teaspoon sea salt for blanching
• 1 cup snow peas (3 oz) (85gr) – stem end trimmed and left whole
• 1 large Valencia or navel orange
• 1 large handful (3 oz) (85gr) baby arugula
• 2 tablespoons sesame seeds – toasted (see cook’s note)

Directions

Step 1: Preheat the oven to 500ºF (260ºC). Move rack to the top of the oven. Spread the asparagus on a jellyroll pan. Brush with the olive oil and sprinkle with salt. Bake for 8 to 10 minutes (depending on their size) until the tips begin to brown. The stalks should still be bright green. Remove from pan and let cool to room temperature.

Step 2: In a small bowl, whisk ginger, zest, vinegar, lime juice, cayenne, salt, olive oil, and sesame oil until well blended. Set aside.

Step 3: Fill a large bowl with cold water and several ice cubes. Bring 1 quart of water to a boil. When the water is boiling, add the salt and snow peas. Boil for 2 minutes. The snow peas will turn bright green. Drain and transfer to the cold water bath. When the snow peas are chilled through, drain and spread on paper towels. Set aside.

Step 4: Peel the orange to its flesh and cut in half lengthwise. Remove the seeds, pith and threads in the center, and slice each half crosswise in 1/8″ thick slices. Set aside.

Step 5: Place the arugula leaves in the center of each plate. Tuck a few snow peas and orange slices between the leaves. Top with the roasted asparagus. Drizzle with the vinaigrette and sprinkle with the toasted sesame seeds. Serve immediately.

Cook’s note: To toast the sesame seeds – Heat a small frying pan to medium-high heat. Add the sesame seeds and sauté for 2 to 3 minutes until light-golden, stirring or shaking the pan constantly. Transfer to a small bowl and set aside until ready to use.

Recipe and photo courtesy of Viviane Bauquet Farre of Food & Style

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A Fresh Zuke Salad (w/ Pumpkin Seeds) That’s Ideal for Hot Temps

Posted on June 27, 2012

We just returned from a great vacation in sunny (and hot) Morocco. The temperatures in Marrakech were north of 100 degrees Fahrenheit. The summer temperatures here in California also are climbing. It’s the kind of weather that makes us hunt for fresh dishes that require zero stove time. This shaved zucchini salad with pumpkin seeds and Parmesan cheese fits that bill. (Click here to see the recipe.) 
“This recipe is a great summer salad to serve on hot days. The zucchini is raw which gives the salad a delicious crunchy texture,” Dominic Orsini, the winery chef at California’s acclaimed Silver Oak Cellars, says of this dish he created.

Green and yellow zucchini are sliced thin and then tossed in a bowl along with the pumpkin seeds, Parmesan, basil, extra virgin olive oil, lemon juice and salt. Orsini suggests pairing the salad with fish or as a side dish with dinner. (Click here to see the recipe.)

The dish reflects Orsini’s focus on using fresh, local ingredients.  “I’m striving to create an indigenous cuisine reflecting where we are. All the vegetables we grow here we serve,” Orsini says of Silver Oak Cellars, which maintains its own garden.

Orsini also is a big user of extra virgin olive oil. He particularly likes our Arbequina. “My butter use has fallen off the map,” Orsini tells us. “I use a lot of olive oil. It’s a healthy cuisine, and I find a meal with vegetables that have been sautéed with olive oil is much lighter.”

Orsini also likes to use our Arbequina when he makes a vinaigrette. Come to think of it, we think it also would work well in his shaved zuchinni salad.

Bon appétit,
Your friends at California Olive Ranch

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