Dark pink grapefruit wedges add amazing color and flavor to food stylist Barret Washburne's fave salad recipe.

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Credit: Photography by Marcus Nilsson

Recipe Summary test

total:
30 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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