| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Vegetables |
|
April 1992 |
1 |
servings |
INGREDIENTS
| 1 |
sm |
Garlic clove; minced and mashed |
|
|
; to a paste with 1/4 |
|
|
; teaspoonsalt |
| 3 |
tb |
Fresh grapefruit juice |
| 3 |
tb |
White-wine vinegar |
| 1 1/2 |
ts |
Dijon-style mustard |
| 1/2 |
c |
Olive oil |
| 1/3 |
c |
Minced fresh parsley leaves; (preferably |
|
|
; flat-leafed) |
| 8 |
c |
Coarsely shredded romaine; rinsed and spun dry |
| 3 |
c |
Arugula or watercress; coarse stems |
|
|
; discarded and the |
|
|
; leaveswashed well |
|
|
; and spun dry |
| 3 |
c |
Thinly sliced fennel bulb; (sometimes called |
|
|
; anise, available |
|
|
; atmost |
|
|
; supermarkets) |
| 1 |
c |
Thinly sliced radishes |
| 3 |
oz |
Parmesan; shaved into curls |
|
|
; with a vegetable |
|
|
; peeler (about 11/2 |
|
|
; cups) |
| 3 |
lg |
Grapefruit; the zest and pith |
|
|
; cut away with a |
|
|
; serrated knife |
|
|
; andthe flesh cut |
|
|
; into sections |
INSTRUCTIONS
FOR THE DRESSING
Make the dressing:
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.
Serves 6 to 8.
Gourmet April 1992
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