Ingredients: 1 small garlic clove, mashed to a paste with 1/4 tsp salt 3 tbls fresh grapefruit juice 3 tbls white-wine vinegar 1 1/2 tsp Dijon-style mustard 1/2 cup olive oil 1/3 cup minced fresh parsley leaves (preferably flat-leafed) salt and pepper to taste 8 cups coarsely shredded romaine, rinsed and spun dry 3 cups arugula or watercress leaves, washed well and spun dry 3 cups thinly sliced fennel bulb 1 cup thinly sliced radishes 3 oz Parmesan, shaved into curls with a vegetable peeler (about 1 1/2 cups) 3 large grapefruit Directions:1. Cut away the zest and pith from the grapefruit with a serrated knife and then cut into sections. 2. 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. 3. 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. |