Citrus and Asparagus Salad

Ingredients

• •2 grapefruits
• •2 navel oranges
• •asparagus
• •1 tbsp lemon juice
• •2 shallots
• •1 tbsp mint
• •6 tbsp olive oil
• •½ tsp salt
• •black pepper
• •⅔ cup quinoa
• •5 oz spring greens
• •⅓ cup feta cheese
• •¼ cup pepitas

Method

Adapted from foodista.com

1. 1Cook ⅔ cup of quinoa in 1⅓ cups of water in a covered saucepan over low heat until the water is absorbed, about 15 minutes.
2. 2Using a sharp knife, cut the ends off one of the grapefruit.
3. 3Cut away the peel and white pith, following the natural curve of the fruit with your knife.
4. 4Cut the peeled grapefruit lengthwise into quarters.
5. 5Slice into ¼-inch slices.
6. 6Repeat this process with one of the oranges.
7. 7Set the cut fruit aside in a bowl.
8. 8With the remaining grapefruit and orange, squeeze 2 tablespoons juice from each fruit.
9. 9Combine grapefruit and orange juice with the lemon juice, shallot, mint, olive oil, salt and a few grindings of fresh black pepper.
10. 10Whisk to emulsify, set aside.
11. 11Meanwhile, in a saucepan fitted with a steamer basket, bring a couple of inches of water to a boil, add the asparagus.
12. 12Steam for about 5 minutes, until just becoming tender.
13. 13Immediately plunge the asparagus into a bowl of ice water to stop the cooking.
14. 14Drain and pat briefly with paper towel.
15. 15In a medium bowl, toss asparagus with 1½ tablespoons of the dressing.
16. 16In another bowl, toss quinoa with ¼ cup of the dressing.
17. 17To assemble the salad: toss the salad greens with half of the remaining dressing.
18. 18Heap the quinoa in the center of a large bowl, layer the asparagus and citrus over the salad.
19. 19Sprinkle with the feta and pepitas.
20. 20Drizzle with the remaining dressing.