Imagine a salad that bursts with fresh, zesty flavors and transports you straight to the sun-drenched landscapes of Italy. This Radicchio, Arugula, and Asparagus Salad with Citrus Vinaigrette is not just a side dish—it's a culinary journey that combines crisp textures, peppery greens, and a bright, citrusy dressing that will make your taste buds dance with delight. Perfect for health-conscious food lovers and those seeking a quick, elegant meal that looks like it was prepared by a professional chef.
Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 15 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 cups arugula
- 1 cup radicchio, chopped
- 1 bunch asparagus, trimmed and blanched
- 1/4 cup orange juice
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Begin by preparing the asparagus. Trim the tough ends off the asparagus and blanch them by bringing a pot of salted water to a boil. Once boiling, add the asparagus and cook for about 2-3 minutes until they are bright green and tender-crisp. Immediately transfer them to an ice bath to stop the cooking process. After a few minutes, drain and set aside.
- In a large mixing bowl, combine the arugula and chopped radicchio. Toss them gently to mix the greens evenly.
- Once the asparagus has cooled, cut it into bite-sized pieces and add it to the bowl with the arugula and radicchio.
- In a separate small bowl, prepare the citrus vinaigrette by whisking together the orange juice, olive oil, lemon juice, salt, and pepper. Adjust the seasoning to taste, ensuring the vinaigrette is well balanced.
- Drizzle the citrus vinaigrette over the salad mixture and toss gently to coat the greens and asparagus evenly with the dressing.
- Let the salad sit for a few minutes to allow the flavors to meld together before serving.
- Serve the salad chilled or at room temperature. It can be garnished with additional citrus segments or toasted nuts for added texture, if desired.
Tips
- Blanch asparagus precisely: The key to perfect asparagus is a quick blanch—2-3 minutes max. Use an ice bath to stop cooking and preserve that beautiful bright green color.
- Massage your greens: Gently toss arugula and radicchio to prevent bruising and help them absorb the vinaigrette more evenly.
- Let flavors marry: Allow the salad to rest for 2-3 minutes after dressing to let the citrus vinaigrette infuse the ingredients.
- Temperature matters: Serve chilled or at room temperature for optimal flavor and texture.
- Optional upgrades: Consider adding toasted pine nuts or crumbled goat cheese for extra richness and complexity.
Nutrition Facts
Calories: 60kcal
Carbohydrates: 5g
Protein: 3g
Fat: 4g
Saturated Fat: g
Cholesterol: 0mg
