Yield: 10 servings
| Measure | Ingredient |
|---|---|
| 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