Grapefruit, Some Celery & Almonds
This salad is quick and easy to transport. It’s great candidate for your first outdoor picnic or dinner this spring. White grapefruit is tart, while it’s sibling, red (pink) grapefruit is sweeter. If you can’t find the white ones, just use all pink or red grapefruit.
1 white grapefruit
1 red grapefruit
1 bunch parsley, leaves only
1 bunch celery plus the leaves, stalks chopped
3 tablespoons extra virgin olive oil
1 tablespoon sherry vinegar
salt and freshly ground pepper, to taste
3 ounces hard blue cheese, crumbled
1 cup roughly chopped toasted almonds
3 tablespoons capers
Peel and section grapefruit over a bowl, chop coarsely. Squeeze the pulpy membrane over the sections to collect the juice, set aside.
Toss the parsley, celery and celery leaves with the olive oil and two tablespoons of the grapefruit juice and the vinegar. Divide among six plates. Season with salt and pepper. Divide the grapefruit among the plates, followed by blue cheese, almonds and capers.