Recipe courtesy of Magnolia Grill
Romaine Salad with Texas Ruby Red Grapefruit and Roquefort in Pomegranate-Port Vinaigrette
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 250
- Total Fat
- 22
- Saturated Fat
- 5
- Carbohydrates
- 9
- Dietary Fiber
- 1
- Sugar
- 6
- Protein
- 4
- Cholesterol
- 31
- Sodium
- 315
- Total: 25 min
- Prep: 25 min
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
- 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.