Mixed greens with grapefruit, fennel, and parmesan

1 servings

Ingredients

Quantity Ingredient
1 small Garlic clove; minced and mashed
; to a paste with 1/4
; teaspoonsalt
3 tablespoons Fresh grapefruit juice
3 tablespoons White-wine vinegar
1½ teaspoon Dijon-style mustard
½ cup Olive oil
⅓ 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
; leaveswashed well
; and spun dry
3 cups Thinly sliced fennel bulb; (sometimes called
; anise, available
; atmost
; supermarkets)
1 cup Thinly sliced radishes
3 ounces Parmesan; shaved into curls
; with a vegetable
; peeler (about 11/2
; cups)
3 larges Grapefruit; the zest and pith
; cut away with a
; serrated knife
; andthe flesh cut
; into sections

Directions

FOR THE DRESSING

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.

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.

Serves 6 to 8.

Gourmet April 1992

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