Mixed greens with grapefruit, fennel, and parmesan
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | small | Garlic clove; minced and mashed |
| ; to a paste with 1/4 | ||
| ; teaspoonsalt | ||
| 3 | tablespoons | Fresh grapefruit juice |
| 3 | tablespoons | White-wine vinegar |
| 1½ | teaspoon | Dijon-style mustard |
| ½ | cup | Olive oil |
| ⅓ | cup | Minced fresh parsley leaves; (preferably |
| ; flat-leafed) | ||
| 8 | cups | Coarsely shredded romaine; rinsed and spun dry |
| 3 | cups | Arugula or watercress; coarse stems |
| ; discarded and the | ||
| ; leaveswashed well | ||
| ; and spun dry | ||
| 3 | cups | Thinly sliced fennel bulb; (sometimes called |
| ; anise, available | ||
| ; atmost | ||
| ; supermarkets) | ||
| 1 | cup | Thinly sliced radishes |
| 3 | ounces | Parmesan; shaved into curls |
| ; with a vegetable | ||
| ; peeler (about 11/2 | ||
| ; cups) | ||
| 3 | larges | Grapefruit; the zest and pith |
| ; cut away with a | ||
| ; serrated knife | ||
| ; andthe flesh cut | ||
| ; into sections | ||
Directions
FOR THE DRESSING
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.