Recipe courtesy of Magnolia Grill

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

  • Total: 25 min
  • Prep: 25 min
  • Yield: 8 servings
Save Recipe

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* (See Disclaimer)

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

  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 SALAD:

  1. 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.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Endive and Romaine Salad with Walnuts, Pears, and Gorgonzola and Raspberry Balsamic Drizzle