All the components in this salad can be made ahead. It will take you just a few minutes to compose the salad before serving.
Make Ahead Tips
Make the ginger-lime glaze and the Asian Vinaigrette for the salad several days or one week ahead. Section the grapefruit and peel and parboil the asparagus for the salad in the morning. Put the grapefruit slices in the ginger glaze one hour to 30 minutes before serving.
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I have been making this recipe for years and it's always been a pleaser. The flavours are fresh and aromatic. The glaze is delicious and has so many uses, great on chicken, delicious as the syrup for a cold drink and lovely on a bowl of tart fruit. At times I have substituted orange sections for the grapefruit and that works too. A great salad when you want something different. No one else will show up at a pot luck with this one unless you share the recipe with all your friends.
I didn't have rice vinegar, so I used rice cooking wine. I didn't have dry sherry, so I used tawney port. My guests raved about the salad, and said it elevated the dinner to a professional level. Peeling the grapefruit sections was very tedious, but I would repeat the process in a moment. An execellent recipe. Thank you, Fine Cooking.
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