Recipe for Mixed Greens with Grapefruit, Fennel, and Parmesan

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Yield:

Ingredients:

Amount	Ingredient
	FOR THE DRESSING ----------------
1 sm	garlic clove minced and mashed to a paste with 1/4 teaspoonsalt
3 tbl	fresh grapefruit juice
3 tbl	white-wine vinegar
1/2 tsp	Dijon-style mustard
1/2 cup	olive oil
1/3 cup	minced fresh parsley leaves (preferably flat-leafed)
8 cup	coarsely shredded romaine rinsed and spun dry
3 cup	arugula or watercress coarse stems discarded and the leaveswashed well and spun dry
3 cup	thinly sliced fennel bulb (sometimes called anise, available atmost supermarkets)
1 cup	thinly sliced radishes
3 oz	Parmesan shaved into curls with a vegetable peeler (about 11/2 cups)

Instructions:

Instructions: Make the dressing:
In a small bowl whisk together the garlic paste, the grapefruit juice, the

vinegar, and the mustard, add the oil in a stream, whisking, and whisk the

dressing until it is emulsified. Whisk in the parsley and salt and pepper

to taste.

In a large bowl toss together the romaine, the arugula, the fennel, the radishes, and the dressing, add the Parmesan and the grapefruit sections, cut into 1-inch pieces, and toss the salad gently.

Serves 6 to 8.

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