All Green Salad with Citrus Vinaigrette

Name: All Green Salad with Citrus Vinaigrette
Yield: 4 servings
Ingredients: 1 2 tablespoons finely chopped shallot; 1 2 tablespoons red wine vinegar; 1 1/2 teaspoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice; 1 1 tablespoon fresh orange juice; 1 2 teaspoons honey; 1 1/3 cup extra-virgin olive oil; 1 Kosher salt and freshly ground pepper; 1 Kosher salt; 1 2 bunches asparagus (about 1 1/2 pounds), ends trimmed and cut on a diagonal into 1-inch pieces; 1 1 romaine heart, roughly chopped; 1 1 English hothouse cucumber, trimmed, halved lengthwise, and thinly sliced; 1 1 ripe avocado, cut into 1/2-inch cubes; 1 15 basil leaves, torn; 1 1/3 cup torn fresh dill fronds; 1 Freshly ground black pepper

From the kitchen of Carly

Crisp blanched asparagus meets tender romaine in a bright, citrus-spiked vinaigrette. Shallot, lemon, and orange juice balance red wine vinegar and honey for a dressing that tastes like spring in a bowl. Simple, clean, completely addictive.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 tablespoons finely chopped shallot
12 tablespoons red wine vinegar
11/2 teaspoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice
11 tablespoon fresh orange juice
12 teaspoons honey
11/3 cup extra-virgin olive oil
1Kosher salt and freshly ground pepper
1Kosher salt
12 bunches asparagus (about 1 1/2 pounds), ends trimmed and cut on a diagonal into 1-inch pieces
11 romaine heart, roughly chopped
11 English hothouse cucumber, trimmed, halved lengthwise, and thinly sliced
11 ripe avocado, cut into 1/2-inch cubes
115 basil leaves, torn
11/3 cup torn fresh dill fronds
1Freshly ground black pepper

Instructions

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; set aside.
Bring a large pot of salted water to a boil; prepare a large bowl of ice water and a rimmed baking sheet lined with paper towels. Add asparagus to the boiling water and cook until crisp tender, 1-2 minutes. Remove with a slotted spoon or spider and immediately plunge into the ice water until chilled, then use slotted spoon to transfer asparagus to baking sheet to drain.
In a large bowl, combine romaine, cucumber, avocado, basil, dill, and blanched asparagus. Drizzle with desired amount of dressing, season with salt and pepper, and toss gently to combine. Serve salad with remaining dressing on the side.