Ingredients

1 small garlic clove, minced and mashed to a paste with 1/4 teaspoon salt

3 tablespoons fresh grapefruit juice

3 tablespoons white-wine vinegar

1 1/2 teaspoons Dijon-style mustard

1/2 cup olive oil

1/3 cup minced fresh parsley leaves (preferably flat-leafed)

• 8 cups coarsely shredded romaine, rinsed and spun dry
• 3 cups arugula or watercress, coarse stems discarded and the leaves washed well and spun dry
• 3 cups thinly sliced fennel bulb (sometimes called anise, available at most supermarkets)
• 1 cup thinly sliced radishes
• 3 ounces Parmesan, shaved into curls with a vegetable peeler (about 1 1/2 cups)
• 3 large grapefruit, the zest and pith cut away with a serrated knife and the flesh cut into sections

Description

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