healthy, colourful salad with fresh green
vegetables, yellow wax beans and a medley of grapefruit.
3 cups (750 g) fiddleheads, cleaned
¾ lb(s) (350 g) yellow wax beans, cut into 2 pieces
¾ lb(s) (350 g) asparagus, cut into 3 pieces
3 grapefruits of various colours (white, pink and red)
¼ cup (60 mL) olive oil
2 Tbsp (30 mL) lime juice
2 Tbsp (30 mL) chopped fresh chives
Salt and pepper
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.
1. In a bowl, combine all the ingredients with the grapefruit juice. Pour over the salad and toss gently. Season with salt and pepper.
Read more at http://www.foodnetwork.ca/recipe/spring-vegetable-and-grapefruit-salad/20238/#SJBi2Mfe7ry2MQgZ.99