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Categories:
garlic fresh grapefruit juice white wine vinegar mustard olive oil parsley romaine arugula fennel radishes Parmesan knife
Viewed: 37 - Published at: 5 years agoIngredients
- 1 small garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
- 3 tablespoons fresh grapefruit juice
- 3 tablespoons white-wine vinegar
- 1 1/2 teaspoons Dijon-style mustard
- 1/2 cup olive oil
- 1/3 cup minced fresh parsley leaves (preferably flat-leafed)
- 8 cups coarsely shredded romaine, rinsed and spun dry
- 3 cups arugula or watercress, coarse stems discarded and the leaves washed well and spun dry
- 3 cups thinly sliced fennel bulb (sometimes called anise, available at most supermarkets)
- 1 cup thinly sliced radishes
- 3 ounces Parmesan, shaved into curls with a vegetable peeler (about 1 1/2 cups)
- 3 large grapefruit, the zest and pith cut away with a serrated knife and the flesh cut into sections
Method
- In a small bowl whisk together the garlic paste, the grapefruit juice, the vinegar, and the mustard, add the oil in a stream, whisking, and whisk the dressing until it is emulsified.
- Whisk in the parsley and salt and pepper to taste.
- In a large bowl toss together the romaine, the arugula, the fennel, the radishes, and the dressing, add the Parmesan and the grapefruit sections, cut into 1-inch pieces, and toss the salad gently.
