Mixed Greens with Grapefruit, Fennel, and Parmesan |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 small garlic clove, minced and mashed to a paste with 1/4 teaspoon salt |
3 tablespoons fresh grapefruit juice |
3 tablespoons white-wine vinegar |
1 1/2 teaspoons dijon-style mustard |
1/2 cup olive oil |
1/3 cup minced fresh parsley leaves (preferably flat-leafed) |
8 cups coarsely shredded romaine, rinsed and spun dry |
3 cups arugula or watercress, coarse stems discarded and the leaves washed well and spun dry |
3 cups thinly sliced fennel bulb (sometimes called anise, available at most supermarkets) |
1 cup thinly sliced radishes |
3 ounces parmesan, shaved into curls with a vegetable peeler (about 1 1/2 cups) |
3 large grapefruit, the zest and pith cut away with a serrated knife and the flesh cut into sections |
Directions:
1. 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.
2. 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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