Recipe Collection |
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Recipe: Mixed Greens with Grapefruit, Fennel, And Parmesan
Categories: April 1992
Yield: 1 servings
---------------FOR THE DRESSING--------------------
1 sm Garlic clove; minced and
-- mashed
-- to a paste with 1/4
-- teaspoonsalt
3 tb Fresh grapefruit juice
3 tb White-wine vinegar
1 1/2 ts 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 lg Grapefruit; the zest and
-- pith
-- cut away with a
-- serrated knife
-- andthe flesh cut
-- 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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