Royal salad (with asparagus, citrus and goat cheese)
This salad is fresh in summer and is deliciously crunchy! The creamy taste of goat cheese and the sweet and sour of the small kumquat fruits are perfectly in balance.
The kumquat is relatively unknown. It is a small, cute citrus fruit that is eaten with the skin. And the funny thing is; the skin is actually sweeter than the flesh and packed with vitamin C and potassium. You might not immediately think of it, but it is ideally suited for the presentation of this tasty summer salad. If you don't find them, the grated zest of an orange is a good alternative. However; now that king's day is coming, I would really go for these mini orange hats on your plate.
Ingredients
The kumquat is relatively unknown. It is a small, cute citrus fruit that is eaten with the skin. And the funny thing is; the skin is actually sweeter than the flesh and packed with vitamin C and potassium. You might not immediately think of it, but it is ideally suited for the presentation of this tasty summer salad. If you don't find them, the grated zest of an orange is a good alternative. However; now that king's day is coming, I would really go for these mini orange hats on your plate.
Ingredients
- 1 bag of lamb's lettuce
- 4 Kumquats (alternatively you can use the grated zest of an orange)
- green asparagus
- ± 40 grams of fresh goat cheese
- 1 clove of garlic
- juice of 1/2 orange
- 2 tablespoons of olive oil
- salt and pepper
- a bread roll to serve with it
- Getting started
- Clean the asparagus, cut in half lengthwise and grill briefly in olive oil.
- When the asparagus are grilled but still crispy, remove them from the pan and let them cool briefly.
- Continue with the dressing; squeeze some juice from a halved orange and mix it with 2 tablespoons olive oil, 1 tablespoon water and salt and pepper.
- Squeeze the garlic clove and toss through the dressing.
- Cut the kumquats into thin slices (you should eat this tasty citrus with skin). If you use orange instead ; cut or grate very fine strings off the skin.
- Crumble the goat cheese.
- Divide the lamb's lettuce in a nice salad bowl and sprinkle with the dressing
- Finish your salad with the grilled asparagus, goat cheese, and Kumquats.
