Photo: Béa Peltre
Not only does this substantial supper salad from Béa Peltre, of La Tartine Gourmande, taste delicious; it's also beautiful to look at.
Rinse the quinoa and cook it with a kaffir lime leaf, covered, in 2 2/3 cups salted water. When the water is absorbed, stop the heat and let rest for 5 minutes. Fluff with a fork and transfer to a bowl, discarding the kaffir lime leaf, to leave to cool.
In the meantime, in a large bowl, combine the slices of grapefruit, avocado, fennel, and radish and toss gently.
Make the dressing by adding ingredients in this order: salt, pepper, lime juice, ginger, olive oil. Emulsify with a small whisk and finish with the heavy cream; keep aside.
Add the quinoa with the feta and parsley to the vegetables and fruit. Toss gently with the dressing and serve.
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Published on August 03, 2012