Yield: 10 servings
|½ \N||Ripe grapefruit|
|1½ tablespoon||Raspberry vinegar|
|2 tablespoons||Olive oil|
|½ cup||Raspberries, fresh or thawed|
|1 large||Head of Romaine lettuce, torn in 2 in. pieces|
|\N \N||Pepper, few grindings|
|1 small||Garlic clove, grated or finely minced|
Remove the fruit from the membranes by cutting the whole grapefruit in half, then using a sharp knife to loosen the sections - faster than it sounds. Squeeze the juice into a small bowl with the fruit.
Grate in a small clove of garlic, add 2 T. olive oil, the vinegar and raspberries. Add a few grindings from a peppermil.
Wash, trim and drain the individual Romaine leaves. Tear into 2 in.
pieces and put in a large serving bowl.
When ready to serve, pour the dressing over the lettuce and toss.
This is a juicy salad, so a little care is appropriate.
from Gene Kremer (1:2245/101)
Submitted By GENE KREMER On 12-26-94