Spring Vegetable and Grapefruit Salad
Preparation
40 MIN
Cooking
15 MIN
Output
4 to 6 servings

Spring Vegetable and Grapefruit Salad

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

  1. 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.
  2. 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

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

Note

You can serve the salad with steamed lobster tails.