Barrett's Fennel, Celery Root & Grapefruit Salad

Dark pink grapefruit wedges add amazing color and flavor to food stylist Barret Washburne's fave salad recipe.
Publish date:
barretts fennel celery root grapefruit salad

Recipe by Barrett Washburne

Start to Finish: 30 minutes

Servings: 8


  • 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.