This salad is beautifully fresh and simple, and yet the sugar-crisped grapefruit slices make it feel quite decadent. Showcasing the bright flavours of spring, this dish is everything a good salad should be, with a balance of bitter, sweet, creamy and crunchy. And it gives you an excuse to play with a blow torch! You can’t go wrong.
1 head lettuce, leaves torn into bite-sized pieces
1/2 bunch asparagus (8-10 spears), lightly steamed and sliced in half lengthwise
1/4 cup Honeybee Goat Gouda, shaved
1/4 cup Pete’s Own Cashews
2 large handfuls Goodleaf Farms Pea Shoots
1 large pink grapefruit
2 tablespoons brown sugar
For the dressing:
Juice from the grapefruit (I got about 1/4 cup out of my grapefruit)
Scant 1/4 cup olive oil
Small handful mint leaves
2 tablespoons honey
Assemble the salad on a plate or in a bowl with the lettuce, asparagus, crumbled goat cheese, cashews and pea shoots.
Cut your grapefruit in half, cutting out the wedges of fruit by slicing around the outside rim of the fruit and then slicing out each individual wedge. Place these on a baking sheet or plate. Sprinkle with brown sugar. Using a pastry torch, brûlée the brown sugar, forming a caramelized crust on the fruit.
In a blender, combine the juice remaining in the grapefruit with the olive oil, mint and honey. Blend until combined and the oil and honey is emulsified.
Top the salad with the bruleed grapefruit, drizzle with dressing and serve.
Jessie is a writer, food lover and women’s wellness practitioner. She owns the Halifax-based Nalumana Women’s Wellness, and writes about all things food, wellness, parenting and adventure for a variety of publications, including her own blog, Purple House Cafe.