1/2 ripe grapefruit
1 1/2 tablespoon raspberry vinegar
2 tablespoon olive oil
1/2 cup raspberries, fresh or thawed
1 large head of romaine lettuce, torn in 2; in. pieces
1 pepper, few grindings
1 small garlic clove, grated or finely minc; ed
Remove the fruit from the membranes by cutting the whole grapefruit in half, then using a sharp knife to loosen the sections - faster than it sounds. Squeeze the juice into a small bowl with the fruit.
Grate in a small clove of garlic, add 2 T. olive oil, the vinegar and raspberries. Add a few grindings from a peppermil.
Wash, trim and drain the individual Romaine leaves. Tear into 2 in. pieces and put in a large serving bowl.
When ready to serve, pour the dressing over the lettuce and toss. This is a juicy salad, so a little care is appropriate.
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