Asparagus Salad with Vinaigrette Chinoise
Submitted by lcgourmet
Cold asparagus salad with a Chinese-style vinaigrette of rice wine vinegar, soy sauce, and sesame oil. Marinate overnight for deeper flavor, top with butter-toasted sunflower seeds.
YIELD
4 servingsPREP
20 minCOOK
5 minREADY
25 minThis cold asparagus salad rewards advance preparation. The asparagus, cut in long diagonal pieces and blanched, goes into the sesame-soy vinaigrette while still slightly warm and marinates in the refrigerator for several hours or overnight. By the next day the flavors have fully settled into the asparagus and the dressing clings to every piece rather than pooling at the bottom.
The Vinaigrette Chinoise balances rice wine vinegar’s gentle acidity with soy sauce, a pinch of sugar, red pepper flakes, corn oil, and sesame oil. The sesame oil is the flavor anchor here; use toasted sesame oil specifically for the most pronounced nutty character.
The butter-toasted sunflower seeds are the unexpected finish. Quickly stir-fried in butter until golden, then scattered over the plated salad right before serving. Warm, buttery crunch against cold asparagus.
Dry the blanched asparagus thoroughly before dressing; water on the pieces dilutes the vinaigrette as it marinates overnight.
Chef Tips
- Long diagonal cuts expose more surface area for the dressing to penetrate during marinating
- Peel thicker asparagus stalks so the marinade can reach through to the interior
- Use toasted sesame oil, not raw; raw sesame oil has a flat, muted flavor
- Add sunflower seeds at serving only, not during marinating, to keep them crisp
Variations
- Toasted sesame seeds: Swap for sesame seeds for a more traditionally Chinese presentation
- Ginger: Stir a teaspoon of minced fresh ginger into the vinaigrette for extra depth
Ingredients
Directions
Slice the asparagus in a long diagonal at 2” intervals. Blanch in a large pot of boiling water for about 4 minutes, until just tender-crunchy. Drain, refresh under cold running water, then dry carefully with paper towels.
Whisk together the rice wine vinegar, soy sauce, sugar, red pepper, corn oil, sesame seed oil and salt, to taste. Toss with the asparagus.
Cool, cover and refrigerate for several hours or overnight, if desired.
Melt the butter in a small sauté pan and stir-fry the sunflower seeds until golden brown. Remove and reserve.
When ready to serve, toss the asparagus and vinaigrette again, arrange on red lettuce leaves on individual salad plates and top with toasted sunflower seeds and sliced green onions.
Comments
