Barrett’s Fennel, Celery Root & Grapefruit Salad
Barrett’s Fennel, Celery Root & Grapefruit Salad
Ingrediënten
- 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
Instructies
- 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.
Nutritional Information
Calories: 150 kcal
