Name: Spring Vegetable and Grapefruit Salad
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 4 to 6 servings
Ingredients: 3 cups (750 ml) fiddleheads, cleaned; 3/4 lb (350 g) yellow wax beans, cut into 2 pieces; 3/4 lb (350 g) asparagus, cut into 3 pieces; 3 grapefruits of various colours (white, pink, and red); 1/4 cup (60 ml) olive oil; 2 tablespoons (30 ml) lime juice; 2 tablespoons (30 ml) chopped fresh chives; Salt and pepper

Ingredients

Salad

3 cups (750 ml) fiddleheads, cleaned
3/4 lb (350 g) yellow wax beans, cut into 2 pieces
3/4 lb (350 g) asparagus, cut into 3 pieces
3 grapefruits of various colours (white, pink, and red)

Vinaigrette

1/4 cup (60 ml) olive oil
2 tablespoons (30 ml) lime juice
2 tablespoons (30 ml) chopped fresh chives
Salt and pepper

Preparation

Salad

In a steamer over a pan of boiling water, cook the vegetables, one at a time, until tender. Place the cooked vegetables in ice cold water to stop the cooking. Drain. Keep aside in a bowl.
On a work surface, cut the grapefruit into skinless segments. Keep the juice for the vinaigrette. Cut each skinless segment in three pieces. Keep aside in the bowl.

Vinaigrette

In a bowl, combine all the ingredients with the grapefruit juice. Pour over the salad and toss gently. Season with salt and pepper.

Note from Ricardo

You can serve the salad with steamed lobster tails.

Spring Vegetable and Grapefruit Salad

Categories

Ingredients

Salad

Vinaigrette

Preparation

Salad

Vinaigrette

Note from Ricardo

Personal Note