What's not to love about the color green? This is one of my favorite colors and it goes with everything and evokes springtime.
This recipe gives new meaning to a green salad and it is good for you too!
For the Vinaigrette:
2 Tbsp. chopped SHALLOTS
2 Tbsp. RED WINE VINEGAR
1/2 tsp. GRATED LEMON ZEST
1 Tbsp. LEMON JUICE
1 Tbsp. ORANGE JUICE
2 tsp. HONEY
1/3 c. EXTRA-VIRGIN OLIVE OIL
SALT and freshly ground PEPPER
Whisk shallot, vinegar, lemon zest, lemon juice, orange juice and honey in a medium bowl until combined.
Add oil in a steady stream, whisking constantly until combined.
Season with salt and pepper and set aside.
For the Salad:
ROMAINE LETTUCE, roughly chopped
ENGLISH CUCUMBER, halved lengthwise, peeled or unpeeled, and thinly sliced
AVOCADO, cut into cubes or slices
BASIL LEAVES, torn
Freshly ground PEPPER
Microwave fresh asparagus with just a splash of water until it is just crisp tender.
Do the same with fresh green beans.
When each is done, plunge into ice water to stop the cooking and then drain and dry the veggies.
Combine all veggies in a bowl. Drizzle with some of the vinaigrette and gently toss.
Season with freshly ground pepper.