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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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