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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