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Continued: Recipes: Parsley and Egg Sandwiches, Pasta with Chickpeas and Parsley, Parsley and Butter Lettuce With Grapefruit-Shallot Dressing

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  • Last update: April 10, 2013 - 1:12 PM

Nutrition information per serving:

Calories 470 Fat 21 g Sodium 570 mg

Carbohydrates 61 g Saturated fat 3 g

Protein 13 g Cholesterol 0 mg Dietary fiber 8 g

Parsley and Butter Lettuce With Grapefruit-Shallot Dressing

Serves 6.

Butter lettuces are a great match for this tart dressing, but anything in the chicory family — escarole, curly endive, frisee — would pair well. If you prefer, fresh lemon juice can be substituted for the grapefruit. From Emily Horton.

Leaves from 1 lb. bibb or butterhead lettuce (may substitute other tender lettuce)

• 1/2 c. packed flat-leaf parsley leaves

• 2 tbsp. minced shallot

• 2 tbsp. fresh grapefruit juice

• 1/2 tsp. fine or flaked sea salt, or more as needed

• 3 1/2 tbsp. extra-virgin olive oil

• 1/8 tsp. freshly ground black pepper

• 4 oz. aged sheep’s- or goat’s-milk cheese, such as manchego or garrotxa, optional

Directions

Rinse the lettuce and parsley in a large bowl of cold water. Drain, dry and place in a mixing bowl.

Combine the shallot, grapefruit juice and salt in a small bowl; let stand for 10 to 15 minutes. Whisk in the oil; season with pepper to taste.

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