February 21, 2012
Asparagus, Goat Cheese and Pink Grapefruit Salad
By: Christopher Palik, Executive Chef – L-EAT Group
(PAESE Ristorantes, L-EAT EXPRESS, L-EAT CATERING) - Toronto
For 4 people
16 to 20 pcs of Green asparagus or 4 to 5 large stalks per person
1 large Pink grapefruit
200 grams of Goat cheese
2 pcs of radish
1 sprig of mint
250 ml of Extra Virgin Olive oil
Bring a medium pot of water to the boil and add a good pinch of salt. Fill a bowl with ice cold water and put aside. Trim about 2 inches off the bottom of the asparagus stalks. Drop the asparagus into the boiling water and cook until tender. Quickly remove the asparagus from the boiling water and drop into the ice cold water.
Peel the skin from the grapefruit and cut into individual segments. Save any juices from the grapefruit. Slice the radishes as thinly as possible.
To assemble lay down 4 plates. Place 4 to 5 pieces of asparagus in the middle of each plate. Scatter over the grapefruit segments and the radishes. Crumble over the goat cheese and tear the mint over top of the salads. Drizzle over the reserved grapefruit juices and the extra virgin olive oil and season with salt.
Other Recipes from PAESE:
Spicy Chicken Meatballs with Gorgonzola Dipping Sauce
Sweet Polenta with dried fruits and mascarpone cheese
Roasted Golden Beet salad with Arugula and Goat Cheese
Owned by Tony Loschiavo, there are two PAESE Ristorantes in Toronto ( Bathurst St. north of Wilson Ave. - and - King St. west of John St. ).
Paese (pa’eze) means town or village and for the Paese team, this name symbolizes neighborhood. Since 1989, Paese has stayed true to a handcrafted and house-made approach to a menu that is Italian inspired, but with a distinctive and original made-in-Canada twist.
The second Paese opened on King St. in 2010 and at both locations, pairings are emphasized: wine to food, food to place, yet each location offers its own atmosphere, menu and experience.