One of the great perks of business travel is being able to enjoy some of the most notable restaurants in each city. Earlier this year, I had an inspirational meal at SALT the Bistro in Boulder, Colorado. (saltboulderbistro.com). They served a roasted asparagus salad over arugula with blood oranges which was the perfect combination of sour and salt, gorgeously displayed and delicious!
The night after I arrived back home, I immediately started the quest to recreate this dish. It was easy, and a hit! Be warned though, I don't have exact quantities for all ingredients. Trust your instincts and live dangerously.
Preheat Oven to 400 degrees.
Baby arugula (1 medium sized bag)
1 lb trimmed asparagus and roasted at 400 degrees until tender
2 medium (or 3 small) blood oranges. Valencia oranges are a good substitute. Slice thin and peel.
2-3 radishes, thinly sliced
Parmesan shavings
Salt & Pepper to Taste
Lemon Vinaigrette
3 tablespoons fresh lemon juice (usually one lemon
2 teaspoons honey
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 teaspoons extravirgin olive oil
-Or- Use Blood Orange Juice, Lime Juice, etc. Adjust honey and dijon to taste.
Assemble salad and drizzle vinaigrette over the top.
