RUBY AND EMERALD SALAD

 

  • Cooking Time: 3
  • Servings: 4
  • Preparation Time: 12

Ingredients

  • 3 TB Toasted Sesame oil
  • 1/4 cup Rice Vinegar
  • 2 TB Cilantro; chopped
  • 1 TB Key Lime Juice
  • 1/2 tsp Lime zest or 1 thinly sliced makrut lime leaf lobe
  • 1 1/4 tsp Fresh Ginger; minced
  • 1 tsp Garlic; minced
  • 1 TB Orange Blossom Honey
  • Salt & pepper to taste
  • 1 lb Asparagus Spears; snap ends and cut to 2 inches
  • 18 Ruby Red Grapefruit Segments (about 2 Grapefruits)

Directions

  • To prepare the Ginger Vinaigrette by combining the Rice Vinegar, Cilantro, Key Lime Juice, zest/Leaf, Ginger, Garlic, Honey in a bowl and whisking until combined.
  • Begin drizzling in the Sesame oil while continuing to whisk until an emulsion is formed.
  • Season with salt and pepper, to taste and set aside.
  • Bring 3 quarts of water to a boil in a medium stock pot.
  • Meanwhile, peel and section a red grapefruit, place in a medium sized serving bowl.
  • Once the water is boiling, add salt and drop asparagus.
  • Cook 3 minutes (until bright green)
  • Remove asparagus with skimmer and plunge into an ice bath to stop the cooking.
  • Pat asparagus dry and add to the bowl with the grapefruit and drizzle with Ginger vinaigrette .
  • Toss to coat.

Notes

Another Muscat Pairing.... This time though, Moscato d'Asti is best... The effervescence of the wine is superb with this fruit and asparagus combination...

Categories: Dinner  Fruit  Lunch  Misc. Salad  Salad  Side Dish  Vegetable 
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