| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Vegetables | April 1992 | 1 | Servings | |
INGREDIENTS
| 1 | Garlic clove, minced and | |
| mashed | ||
| to a paste with 1/4 | ||
| teaspoonsalt | ||
| 3 | T | Fresh grapefruit juice |
| 3 | T | White-wine vinegar |
| 1 1/2 | t | 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 | Grapefruit, the zest and | |
| pith | ||
| cut away with a | ||
| serrated knife | ||
| andthe flesh cut | ||
| into sections |
INSTRUCTIONS
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 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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