From: Chef Rick Tramonto, Tru, Chicago.
Yield: 12 servings.
4 lb. asparagus, ends trimmed
2 large fennel bulbs, stalks trimmed off
6 plum tomatoes, 1/2" dice
4 oz. Pecorino Romano cheese
as needed, kosher salt
as needed, black pepper, freshly ground
ORANGE BASIL VINAIGRETTE:
4 oz. Sunkist® orange juice, freshly squeezed
2 tsp. garlic, minced
12 leaves fresh basil, finely chopped
2 oz. red wine vinegar
1 tsp. sugar
8 oz. extra-virgin olive oil
1 tsp. Sunkist® orange zest, finely chopped or grated
as needed, kosher salt
as needed, black pepper, freshly ground
Blanch asparagus spears in salted water for 2-3 minutes. Shock asparagus in ice water for 1 minute to stop cooking process. Asparagus will be crisp-tender. Drain well and blot dry with paper towel. Place in container with a tight-fitting lid and refrigerate for up to 12 hours.
Cut fennel bulb in half lengthwise. cut out center core and slice the two halves cross-wise into paper-thin half-moons. Place the prepped fennel in container of ice water, cover with a tight-fitting lid, and refrigerate for up to 12 hours.
To assemble each salad: In a small bowl, dress a few spears of asparagus and several half moons of fennel with vinaigrette to taste. Arrange asparagus on a plate with the tips facing the same direction. Garnish with dressed fennel and chopped tomatoes. With a vegetable peeler, shave curls of Pecorino Romano over the salad. season with a pinch of kosher-salt and freshly ground black pepper.
For vinaigrette: In a blender, combine the orange juice, garlic, basil, vinegar and sugar. Cover and blend. Add the oil in a thin stream, blending for 60 seconds. Add the orange zest and pulse to combine. Pour in a container with a tight-fitting lid and refrigerate for up to 12 hours. Before using, whisk well and season to taste with orange juice, kosher salt and freshly ground black pepper.
Photo Credit: Sunkist