Celery and Grapefruit Salad

April 16, 2015

Celery and Grapefruit Salad

Lorraine Glazar, Tucson CSA

I was thrilled to get grapefruit, cutting celery, and I’itoi onions in our share this week.  The following salad is a match made in heaven!

Serves 2

½ bunch of cutting celery, stalks and leaves.

1 grapefruit

2 I’itoi onions

Citrus dressing made with grapefruit juice (see Rachel’s citrus dressing from two issues ago)

Sunflower seeds, to garnish (optional)

Parmesan cheese, shaved, to garnish

Chop the stalks of the celery into ½ inch pieces and pull apart the leaves so they remain whole but are separated into distinct loose leaves.  Peel and supreme the grapefruit sections, then cut them in half horizontally.  Finely slice the onions, including the green tops.

Arrange the salad elements on serving plates and dress with the prepared citrus dressing.  Top with sunflower seeds (optional) and shaved Parmesan cheese (for a vegan version this can be optional but it balances out the flavors.  I’m not vegan, but maybe substitute some nutritional yeast)

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