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Active Time: 20 Minutes
Total Time: 20 Minutes
Yield: Serves 10
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| George Mahaffey uses crispy fried leeks to garnish his colorful salad; shallots, which don't need to be cleaned and julienned, are an easier alternative. |
RECIPE INGREDIENTS
| For Shallots: |
| 1 quart vegetable oil, for frying |
| 20 medium shallots (1 1/2 pounds), thinly sliced |
| 1/2 cup all-purpose flour |
| For Dressing: |
| 1/4 cup extra-virgin olive oil |
| 1/4 cup pomegranate molasses, + more for drizzling |
| 1 tablespoon red-wine vinegar |
| For Salad: |
| 3 ruby red grapefruits |
| 16 cups loosely packed baby lettuces, such as arugula & radicchio |
| 2 Hass avocados, each cut into 15 wedges |
| 3 tablespoons pomegranate seeds, for garnish (optional) |
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DIRECTIONS
FOR SHALLOTS: In a large saucepan, heat the vegetable oil to 300 degrees F. over moderately high heat; alternatively, test the oil by adding a small bread cube--it should turn light brown in 1 minute. Toss the shallots with the flour until completely coated,
shaking off the excess. Fry the shallots in batches until golden and crisp, about
5 minutes. Using a slotted spoon, transfer to paper towels to drain.
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FOR DRESSING: In a small bowl, combine
the olive oil with the 1/4 cup of pomegranate molasses, the vinegar, 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
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FOR SALAD: Using a sharp knife, peel the grapefruits, removing all the bitter white pith.
Cut between the membranes to release the sections. In a large bowl, toss the lettuces with 1/3 cup of the dressing and mound
them on a large serving platter. Put the avocado wedges and grapefruit
sections in the bowl, season with a pinch each of salt and pepper and toss
with the remaining dressing. Arrange the fruit over the salad and garnish with
the pomegranate seeds. Drizzle a little pomegranate molasses around the
edge of the platter and top the salad with the fried shallots.
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MAKE AHEAD: The fried shallots can be kept in an airtight container at room temperature for up to 2 days.
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HELPFUL HINTS: Tart, lightly perfumed pomegranate molasses is available from Middle Eastern grocery stores.
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WINE RECOMMENDATION: The best match for the soup and the salad is a German Riesling. The crabmeat in the soup is sweetly plump and a bit salty, while the salad combines crisp grapefruit and rich avocado--all these flavors are nicely balanced by the 1992 Joh. Jos. Prvm Wehlener Sonnenuhr Auslese, from the middle Mosel. Another fine choice is the 1992 Egon Myller
Scharzhofberger Auslese, a relatively round vintage from the Saar, which tends
to produce steely wines.
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Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Serves 10
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| Carbohydrates, Total: |
27g |
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