Celery and Grapefruit Salad with Parmesan

When I first came across this recipe, I wasn’t interested enough to try it. But I remembered it on a day my fridge was nearly empty of fresh produce, looked it up and tried it. This cold, crisp salad would be a great accompaniment to a rich, hot dish such as fettucine alfredo.

6 stalks celery, chilled
1 grapefruit, chilled
Pinch sugar
Extra-virgin olive oil, of finishing quality
Kosher salt and freshly ground black pepper
Parmesan cheese

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.

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. Serves two.

The Kitchn

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