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

  1. Combine the port, juices, and garlic in a nonreactive saucepan.
  2. Bring to a boil and simmer until reduced to 1/3 cup.
  3. Put the shallots in a stainless bowl, strain the reduction over them, and cool.
  4. Add the egg yolk, port reduction, and red wine vinegar to a bowl and whisk to combine.
  5. Combine the safflower and walnut oils and drizzle into the yolk mixture, whisking to emulsify.
  6. Season with salt and pepper.
  7. Dress the romaine with the pomegranate-port vinaigrette and season with salt and pepper.
  8. Divide between 8 chilled plates.
  9. Divide the grapefruit segments between the salads.
  10. Sprinkle crumbled Roquefort, then walnuts, and finally pomegranate seeds on top of the salads.
  11. Serve immediately.
  12. Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
  13. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

ruby port, orange juice, pomegranate juice, garlic, shallots, egg yolk, red wine vinegar, safflower, walnut oil, salt, hearts, salt, ruby red grapefruit, roquefort cheese, walnuts, pomegranate

Taken from www.foodnetwork.com/recipes/romaine-salad-with-texas-ruby-red-grapefruit-and-roquefort-in-pomegranate-port-vinaigrette-recipe.html (may not work)

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