Recipe courtesy of Magnolia Grill

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

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  • Total: 25 min
  • Prep: 25 min
  • Yield: 8 servings
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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.

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