Romaine Salad w/ Ruby Red Grapefruit & Roquefort in Pomegranate-Port Vinaigrette
Hannah
Magee Traditional Christmas Eve Salad
ingredients
Pomegranate-Port Vinaigrette- 1/3 cup ruby port
- 1/3 cup orange juice
- 1 cup pomegranate juice, or cranberry juice (can use 1/2 c. each)
- 1 teaspoon minced garlic
- 1 tablespoon shallots, minced
- 1 Tbsp egg beaters
- 2 tablespoons red wine vinegar
- 1/4 cup olive oil
- 1/4 cup canola oil
- 2 tablespoons walnut oil (optional)
- 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 (or blue) cheese, crumbled
- 3/4 cup walnuts, lightly toasted and skins rubbed off
- Seeds from 1 ripe pomegranate
directions
- 1
Combine the port, juices, shallots and garlic in a nonreactive saucepan. Bring to a boil and simmer until reduced to 1/3 cup. Cool entirely then add the egg beaters, port reduction, and red wine vinegar to a bowl and whisk to combine. Combine the oils and drizzle into the yolk mixture, whisking to emulsify. Season with salt and pepper. Can also use emulsion blender to emulsify.
- 2
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.
Source: Lisa
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