Romaine Salad, Red Grapefruit And Roquefort In Vinaigrette

Romaine Salad, Red Grapefruit And Roquefort In Vinaigrette
Romaine Salad, Red Grapefruit And Roquefort In Vinaigrette

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

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

Directions

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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