Summer Recipe: Celery and Grapefruit Salad with Parmesan
Meet my new favorite salad. I looked in my fridge a few weeks ago and found nothing but celery hearts and grapefruit. Hmm. Was that enough for a salad? Did I need any other vegetables? Those are a couple of strong-tasting things, on their own! But you know what? It all works — so simple, so crunchy, so cold and refreshing!
This is a very punchy salad; there is a lot of flavor, and a lot of crunch. Adding just a tiny, tiny pinch of sugar mellows out the grapefruit’s bite, and makes the celery even more juicy. The juice of the grapefruit coats the salad, along with a drizzle of olive oil, and forms the dressing. The Parmesan is the crowning touch: lots of savory yumminess!
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 Parmesan
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)