Mixed greens with grapefruit, fennel, and parmesan

Yield: 1 servings

Measure Ingredient
1 small Garlic clove; minced and mashed
\N \N ; to a paste with 1/4
\N \N ; 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
\N \N ; flat-leafed)
8 cups Coarsely shredded romaine; rinsed and spun dry
3 cups Arugula or watercress; coarse stems
\N \N ; discarded and the
\N \N ; leaveswashed well
\N \N ; and spun dry
3 cups Thinly sliced fennel bulb; (sometimes called
\N \N ; anise, available
\N \N ; atmost
\N \N ; supermarkets)
1 cup Thinly sliced radishes
3 ounces Parmesan; shaved into curls
\N \N ; with a vegetable
\N \N ; peeler (about 11/2
\N \N ; cups)
3 larges Grapefruit; the zest and pith
\N \N ; cut away with a
\N \N ; serrated knife
\N \N ; andthe flesh cut
\N \N ; into sections


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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