Watercress and Shaved-Asparagus Salad with Grapefruit Vinaigrette
FRESH GREENS AND SPRING ASPARAGUS WITH A TANG OF GRAPEFRUIT AND SWEETNESS OF HONEY.
- ¼ pound asparagus
- ½ bunch each leafy greens—butter lettuce, arugula and frisée
- 2 cups watercress
- ½ cup broccoli sprouts (alfalfa, clover or radish sprouts work, too)
- 4 fennel bulbs, ferns removed
- ¼ cup plus 3 tablespoons olive oil, divided
- 1½ teaspoons salt, divided
- 4 ounces grapefruit juice
- ¼ cup honey
- 1 tablespoon fresh thyme, minced
- 2 tablespoons fresh mint, minced
Wash asparagus, and pat dry. Cut tips off, saving for later. Using a peeler, shave the asparagus into long strips. Wash and toss leafy greens, watercress, sprouts and shaved asparagus together.
Heat a pot of water to boiling, and heat oven to 375°. Add fennel bulbs to pot, and cook 10 minutes, until slightly transparent and tender. Carefully remove bulbs, and shock in an ice bath. Julienne, and toss with 3 tablespoons olive oil and ½ teaspoon salt. Place on a parchment-lined sheet tray, and roast until tender and sweet, about 15 minutes.
In a medium bowl, whisk together grapefruit juice, honey, thyme, mint and 1 teaspoon salt. Slowly drizzle in ¼ cup olive oil while whisking to create an emulsion. Season to taste.
Add asparagus tips and fennel to leafy greens. Dress salad just before serving.
Live Naturally is excited to partner with Johnson & Wales University (JWU). Leilah Rice, Thomas Grabe, Amanda Fischer, Julianne Williams, Kevin Knaus and Chef Adam Sacks developed these recipes. Known as a recognized leader in culinary education, JWU is changing the way the world eats. For info, visit jwu.edu/denver.
Calories: 104kcal | Carbohydrates: 15g | Protein: 2g | Fat: 4g | Sodium: 129mg | Fiber: 3g | Sugar: 5g