Shaved purple asparagus salad with kumquat dressing
Indulge in a vibrant shaved purple asparagus salad drizzled with zesty kumquat dressing. This refreshing dish is a burst of citrusy flavors and crisp textures. A perfect harmony of colors and tastes.
Ingredients:
- 5 kumquats, halved and seeded
- 1/4 cup extra virgin olive oil
- 450g purple asparagus, tough ends removed
- 1/2 cup salt cured black olives, quartered
- 1/4 cup white balsamic vinegar
- 1/2 teaspoon fleur de sel, divided
- 1/8 teaspoon red pepper flakes
Instructions:
- Combine the kumquats and olive oil in a small bowl.
- Chill the mixture for 6 hours up to overnight.
- When you are ready to prepare the dressing, take the oil out of the fridge and let it reach room temperature.
- Trim the ends of the asparagus and set them aside.
- Using a vegetable peeler, slice the asparagus spears into thin strips.
- Place the shredded asparagus in a bowl of cold water to maintain their crispness.
- Take out the kumquat halves from the oil and place them aside.
- Mix the vinegar, ¼ teaspoon of fleur de sel, and red pepper flakes with the oil.
- Whisk the components until they thicken.
- Combine the olives and reserved kumquats with the dressing.
- Drain the asparagus from the water and dry it gently.
- Arrange the asparagus on a serving plate.
- Pour the dressing over the asparagus.
- Sprinkle with the remaining fleur de sel.
- Serve promptly.
Summary:
- Calories: 769 kcal
- Fat: 63 g
- Protein: 13 g
- Carbs: 48 g
- Potassium: 1172 mg
- Magnesium: 93 mg