Romaine Salad with Texas Ruby Red Grapefruit and Roquefort in Pomegranate-Port Vinaigrette

Total Time:
25 min
Prep:
25 min

Yield:
8 servings

Ingredients
  • TO MAKE 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 shallots, minced
  • 1 egg yolk*
  • 2 tablespoons red wine vinegar
  • 1/2 cup safflower or peanut oil
  • 2 tablespoons walnut oil
  • Salt and pepper, to taste
  • TO ASSEMBLE SALAD:
  • 8 cups romaine hearts, cleaned and torn
  • Salt and pepper, to taste
  • 2 1/2 cups ruby red grapefruit segments, about 2 grapefruits
  • 3/4 cup Roquefort cheese, crumbled
  • 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.

  • 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.

*RAW EGG WARNING
  • Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.


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