- 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.
Source: The Kitchn