Name: Romaine Salad with Texas Ruby Red Grapefruit and Roquefort in Pomegranate-Port Vinaigrette
Prep time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 8 servings
Cuisine: american
Ingredients: 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* (See Disclaimer); 2 tablespoons red wine vinegar; 1/2 cup safflower or peanut oil; 2 tablespoons walnut oil; Salt and pepper, to taste; 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.

TO ASSEMBLE 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.

Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.

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

Ingredients

TO MAKE POMEGRANATE-PORT VINAIGRETTE:

TO ASSEMBLE SALAD:

Directions

TO ASSEMBLE SALAD:

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