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 Recipes > Salads > Search results
Salads

Mixed greens with grapefruit, fennel, and parmesan

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. 
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