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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