Romaine Salad, Red Grapefruit And Roquefort In Vinaigrette
By á-174942
Ingredients
- POMEGRANATE-PORT VINAIGRETTE:
- 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
- TO ASSEMBLE SALAD:
- 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
Details
Servings 8
Preparation
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.
You'll also love
- Rosemary And Sundried Tomatoes... 0/5 (0 Votes)
- Ratatouille Quiche 0/5 (0 Votes)
- Curried Pork Chops With Brandied... 0/5 (0 Votes)
- Lemonade Ice Ring 0/5 (0 Votes)
- Sausage And Grapes With Saba 5/5 (1 Votes)
- Green And Yellow Beans In Lemon... 0/5 (0 Votes)
- Chicken Salad With Grapes And... 0/5 (0 Votes)
Review this recipe