by aargersi
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A&M's Testing Notes:
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1/2 red onion Ask a question about this ingredient
2 large cloves garlic Ask a question about this ingredient
1 large lemon Ask a question about this ingredient
1 navel orange Ask a question about this ingredient
1 small grapefruit (I used a Texas Ruby Red) Ask a question about this ingredient
2 egg yolks Ask a question about this ingredient
4 anchovies Ask a question about this ingredient
1/4 cup shredded parmesan Ask a question about this ingredient
1/4 cup fresh parsley Ask a question about this ingredient
1/2 cup extra virgin olive oil Ask a question about this ingredient
1 jalapeño - seeded and chopped Ask a question about this ingredient
fresh ground pepper Ask a question about this ingredient
1/2 head of romaine Ask a question about this ingredient
1 cup pecans (Texas ones if you can get them!) Ask a question about this ingredient
Slice the red onion into half rings, put them in a tupperware and cover them with water, and stick them in the fridge. This will take some of the bite out and leave them sweet and crunchy. After maybe 20 minutes, change the water and put them back in the fridge.
Ask a question about this stepCoarsley chop the garlic. Put it in a blender or processor. Add the egg yolks, lemon zest and juice, orange zest (save the orange for supremes), zest from half the grapefruit and the grapefruit juice. Also add the parmesan, anchovies, jalapeño and parsley.
Ask a question about this stepGet the blender going and while it's running, drizzle in the oilve oil. let it go for a few minutes to make sure everything is well blended. Pour the dressing into a container and stick it in the fridge - it's going to be more than you need for this salad unless you are making a really big one.
Ask a question about this stepToast the pecans in a skillet and set them aside to cool.
Ask a question about this stepChop and rinse the romaine. Cut supremes from the orange. Get the onions out and drain them. Pat as many dry as you want for the salad (depending on yours' and your guests' raw onion love - me, I like a lot!)
Ask a question about this stepNow construct your salad - put the romaine, oranges and onion in a large bowl, and toss with a generous amount of dressing. Remove it to your serving bowl and serve with the toasted pecans alongside (who need croutons when you have toasted nuts?) That's it!
Ask a question about this stepI did love it! You are so creative, I would never have thought to put those ingredients together. I love that spicy dressing. yum yum! So glad to see you are back.
I love salad with fruit! I just sent you a message with my email address because I don't get messages through the system.
Hmm, I still didn't get it - maybe the Food52 folks can help ...
Leah is the author of The Hadassah Everyday Cookbook on seasonal Jewish cooking.
Monkeymom - thanks so much for the nice review! So glad you liked it! Am just back from vacation and doing my Food52 catch-up ...