Barrett's Fennel, Celery Root & Grapefruit Salad

Couverts8

Preparation 30

Ingredients

▢ 2 red grapefruits
▢ About 6 tbsp. olive oil
▢ 2 large fennel bulbs halved lengthwise and sliced thinly on a mandoline, plus fronds for garnish
▢ 2 small celery roots optional, peeled, halved, and sliced thinly on a mandoline
▢ About 1 cup fresh flat-leaf parsley leaves
▢ 2 shallots finely chopped

Using a knife, cut the peel and white pith from the grapefruits.
Working over a small bowl, cut between the membranes to release the segments into the bowl.
Squeeze the membranes to release any juice.
Discard the membranes.
Pour any juice from the small bowl into a large bowl.
Whisk in the olive oil; season with salt and pepper.
Toss with the sliced fennel, celery root (if using), parsley, and shallots.
Top with the grapefruit segments and fennel fronds; season.

Calories: 150 kcal

Course; Fruit / Salad