- Rating:
- Servings:
- 6
- Difficulty:
- Total Time:
- Recipe By:
- Andrew Faulkner
Ingredients
- 1 clove Peeled Garlic minced and mashed to a paste with 1/4 teaspoon salt
- 3 tablespoons Cocktail Grapefruit juice (may be substituted with Uniq Fruit).
- 3 tablespoons White Wine Vinegar
- 1 1/2 tablespoon Dijon Mustard
- 1/2 cup Olive Oil
- 1/3 cup Parsley leaves (preferably flat-leafed) minced
- 8 cups Organic Romaine Lettuce coarsely shredded rinsed and spun dry
- 3 cups Arugula or watercress, coarse stems discarded and the leaves washed
- 3 cups Organic Fennel thinly sliced (sometimes called anise
- 1 cup Radish thinly sliced
- 3 ounces Parmesan Cheese shaved into curls with a vegetable peeler peeler (about 11/2 cups)
- 3 Cocktail Grapefruit Large (the zest and pith cut away with a serrated knife and the flesh cut into sections)
Directions
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.
