Apr 072016
 
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Recipe: Asparagus and Arugula Salad with Grapefruit Vinaigrette

 

 

In my previous post, I highlighted some seasonal fruits and vegetables which are at their prime in April: Asparagus, Grapefruit and Rucola (also called arugula in the US or rocket in the UK).

 

I came up with a simple recipe which uses all three of these ingredients, called ‘Asparagus and Rucola Salad with Grapefruit Vinaigrette’. Although asparagus can be eaten raw, I lightly grill it for this recipe to deepen its flavour. The rucola works as a simple base and can be mixed with other spring greens of you find its flavour too overpowering. And I felt the best way to use the grapefruit was in a dressing.

 

This recipe can be used as a base on which to build a more complex salad by adding additional ingredients on top. Otherwise, it is delicious served simply as it is.

 

 

ASPARAGUS and RUCOLA SALAD with GRAPEFRUIT VINAIGRETTE

 

Dressing ingredients:

(makes half a cup – recipe can be doubled)

5 Tbsp (75ml) freshly squeezed juice from a grapefruit

1/2 tsp apple cider vinegar

1 Tbsp maple syrup or honey

1 Tbsp extra virgin olive oil

1/4 tsp sea salt

 

Salad ingredients:

1-2 handfuls of rucola per person (or some other green leaf)

Asparagus spears (for thin asparagus, allow 8-10 spears per person; for thick asparagus, allow 4-5 spears per person)

Olive oil (to lightly coat the asparagus spears before grilling)

Shaved parmesan (optional)

 

Directions:

  1. Prepare Grapefruit Vinaigrette by combining all the dressing ingredients together in a jar with a lid and shaking it well. Set aside until ready to use.
  2. Wash and dry the rucola leaves.
  3. Trim the end off the asparagus spears and toss them lightly in extra virgin olive oil. Grill in a panini press on medium heat until you see grill lines. Alternatively, preheat the oven to 200C/400F and roast the asparagus spears in the middle of the oven for 20 minutes (turning halfway through.)
  4. When ready to serve, toss the rucola leaves in the grapefruit vinaigrette. If serving in individual plates, place 1-2 handfuls of rucola on each plate and then the asparagus spears on top. If there is any leftover dressing, you can spoon a little bit over the asparagus.
  5. As an option, you can add a few shavings of parmesan cheese on top of the salad.
  6. Serve immediately.

 

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