Recipe by Barrett Washburne
Start to Finish: 30 minutes
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
1. 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.
2. Pour any juice from the small bowl into a large bowl. Whisk in the oil; season with salt and pepper. Toss with the fennel, celery root (if using), parsley, and shallots. Top with the grapefruit and fennel fronds; season.