‘Are you casting asparagus on my cooking?’
~ Curly Howard
This is such a simple salad, and it’s easy to throw together, but it tastes like a celebration!
It might seem like a little work to segment the grapefruit, but it makes for a pretty result, and no chewy pith or seeds!
Serve this salad on its own or as a tasty side with your next barbeque, fish fry or roast dinner.
Four handfuls of rocket and spinach (arugula) or your favourite salad green leaves, one small red onion, one ruby grapefruit, two bunches of fresh asparagus, 1/2 cup of fetta cheese, 1/2 cup of roasted cashews, olive oil
*If you’re cow’s milk intolerant, use a good sheep or goat fetta.
*If you’re dairy-free, substitute some chunks of avocado.
1/4 cup balsamic vinegar, 1/2 cup extra-virgin olive oil, 1 clove of garlic – crushed and pressed or diced finely, 1 teaspoon honey, pinch of salt, grind of black pepper
Place all ingredients in a jar and shake well. The mixture will become thick and creamy. USe what you need on your salad and store the rest in the fridge for up to one week.
Layer the leaves in the bottom of a large serving bowl.
Halve the onion and cut into thin slices. Separate the rings with your fingers.
Slice the ends of the grapefruit and then remove the rest of the peel. Using a sharp knife, cut between each membrane to remove the segments of flesh. Set aside.
Cut the fetta into bite-size pieces.
Add a dash of olive oil to your frypan. Snap or trim the ends off the bottom of the asparagus spears. Toss over a medium flame for two to three minutes or until cooked but still crunchy.
*Warning: Be careful not to eat too much asparagus before it gets to the salad dish!
Lay the asparagus, grapefruit, onion, fetta and cashews over the top of the leaves.
Drizzle with dressing. Toss and serve.