Citrus Salads

source: Bon Appétit magazine, me

Salad 1
2 lbs asparagus, trimmed
1/2 cup plus 2 tbsp chives, chopped
3 navel oranges
14 oz lump crabmeat

Salad 2
3 navel oranges
1 grapefruit
2/3 cup chopped pineapple
a few thin slices of red onion
mesclun mix, 6 cups
toasted almond slices, 1/2 cup

Dressing
3 tbsp fresh orange juice
3 tbsp sugar
2 tbsp white wine vinegar
1 tsp grated orange peel
1/4 cup Dijon mustard
1/2 slice of brie, sliced thin
2 salmon fillets, 140g each
 

Dressing

• Make the dressing by whisking together the orange juice, sugar, vinegar, orange peel and mustard. Season to taste.
   

• Cook asparagus in a large pot of boiling salted water until crisp-tender, about 4 minutes. Cut top 6 inches off of each asparagus, and set aside. Chop the lower remainders into 1/4" slices. Transfer to a bowl and add the chives. 
   
• Zest the oranges to obtain the grated peel. Slice off the pith, and slice the orange between the membranes to separate the segments. Add the orange slices and crabmeat to the bowl with the chopped asparagus and chives. Mix. Season with salt and pepper.
   
• Place a mound of the crab mixture in the center of each plate. Surround decoratively with the reserved asparagus tips. Pour dressing over top, and garnish with extra chives.

Salad 2

• For the oranges and grapefruit, slice off the pith, and slice between the membranes to separate the segments. Toss with the mesclun mix, almond flakes, brie, and red onion slices.
   
• Cook the salmon fillets in a little oil in a skillet, 2 minutes on each side. Mash into pieces with the spatula, and confirm that it is cooked through. Add to the salad.

Great dressing.

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