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Romaine Salad, Red Grapefruit And Roquefort In Vinaigrette


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  • 1/3 cup ruby port
  • 1/3 cup orange juice
  • 1 cup pomegranate juice or cranberry juice
  • 1 teaspoon minced garlic
  • 1 tablespoon minced shallots
  • 1 egg yolk
  • 2 tablespoons red wine vinegar
  • 1/2 cup safflower or peanut oil
  • 2 tablespoons walnut oil
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 8 cups cleaned and torn romaine hearts
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 2 1/2 cups ruby red grapefruit segments abt 2 grapefruits
  • 3/4 cup crumbled Roquefort cheese
  • 3/4 cup walnuts lightly toasted, and skins rubbed off
  • Seeds from 1 ripe pomegranate


Servings 8


Step 1

Combine the port, juices, and garlic in a nonreactive saucepan. Bring to a boil and simmer until reduced to 1/3 cup. Put the shallots in a stainless bowl, strain the reduction over them, and cool.

Add the egg yolk, port reduction, and red wine vinegar to a bowl and whisk to combine. Combine the safflower and walnut oils and drizzle into the yolk mixture, whisking to emulsify. Season with salt and pepper.

To assemble the salad: Dress the romaine with the pomegranate-port vinaigrette and season with salt and pepper. Divide between 8 chilled plates. Divide the grapefruit segments between the salads. Sprinkle crumbled Roquefort, then walnuts, and finally pomegranate seeds on top of the salads. Serve immediately.

This recipe yields 8 servings.

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