Everything just works so well together: it's a little sweet, a little sour, and salty, crunchy, savory, and snappy. How's that for a list of adjectives?!
Don't forget: this salad should be served cold!
Celery and Grapefruit Salad with ParmesanServes two
6 stalks celery, chilled
1 grapefruit, chilled
Extra-virgin olive oil, of finishing quality
Kosher salt and freshly ground black pepper
Slice the celery thinly at an angle using a sharp knife or a mandoline. Cut the ends of the grapefruit then stand it on one flat end to carefully slice away the peel. Cut into slices or segments, (See pictorial instructions here for peeling and segmenting the grapefruit.) Toss the sliced grapefruit and celery thoroughly in a bowl. Season with a pinch of sugar, olive oil, salt and pepper. Shave a little bit of Parmesan with a vegetable peeler or with the mandoline. Toss with the salad.
Heap the salad on two plates, and garnish with a few more substantial shavings of Parmesan. Eat immediately, or chill until serving.
(Images: Faith Durand)