Chef Emily Ellyn delights the senses with delicate, yet sophisticated flavors in this salad served with Brûléed Grapefruit Vinaigrette.
Prep Time: 20 mins Cooking Time: 5 mins Refrigeration Time: 10 mins
Serves: 6 – 8
Preheat oven to broil.
Zest grapefruits and reserve zest for dressing.
Take one of the grapefruits and slice in half around the middle. Cut a ¼-inch off both ends of the grapefruits, which will allow both halves to sit on sheet tray without wobbling.
Line a sheet tray with foil and place the grapefruit halves, cut side up in the pan. Spread 2 tablespoons of brown sugar over the top of each half of the exposed fruit (not the rind).
Place in oven under the broiler and allow to cook for 5 minutes, or until the brown sugar is bubbly and begins to brown and caramelize.
While grapefruit broils, start to make the vinaigrette. In a large bowl, whisk in the vinegar, mustard, shallot, and reserved zest. Drizzle in the oil as you continue whisking. When grapefruit is brûléed, cool slightly and then squeeze the juice into the dressing. Whisk together and season the vinaigrette with salt and pepper and more brown sugar to taste.
Make the salad by shaving the asparagus with a vegetable peeler. Holding the end of each stalk, carefully start shaving the asparagus starting about an inch from the end of the stalk all the way down to the tip. If asparagus are thin and tender, slice in half or leave whole.
Place the shaved asparagus in a large serving bowl and toss with about ¾ of the vinaigrette. Peel the parsnips into large ribbons, allowing to layer on top of the asparagus. Toss Sunflower seeds over vegetables and add half of the Frigo® Shaved Parmesan Cheese. Finally, pour remaining dressing over top. Chill for at least 10 minutes in the refrigerator.
When ready to serve, gently toss the asparagus, parsnips, and dressing together. Taste, season the salad with salt and black pepper, and finish with remaining Frigo® Shaved Parmesan Cheese.
Rad Tip: If you desire a sweeter more delicate version of this dish, blanch asparagus in boiling water for 2 minutes and then plunge into a cold water bath before layering into the salad.