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Salad
8 servings
15 minutes
0 minutes
Chef Andrew Faulkner
1 clove peeled garlic, minced and mashed to a paste with ¼ teaspoon salt
3 tablespoons Cocktail Grapefruit, juice (may be substituted with Uniq Fruit)
3 tablespoons white wine vinegar
1½ tablespoon Dijon mustard
½ cup olive oil
⅓ 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 fennel, thinly sliced (sometimes called anise)
1 cup radish, thinly sliced
3 ounces Parmesan cheese, shaved into curls with a vegetable peeler (about 1½ cups)
3 large Cocktail Grapefruit, the zest and pith cut away with a serrated knife and the flesh cut into sections
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.
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