Recipe No 154 salad Original 2010 Adapted 2013

Celery, grapefruit and parmesan salad

Sounds like a strange combination, but it is totally delicious—for a good reason. Celery, grapefruit and parmesan share some flavour compounds that make them naturally compliment each other. This salad is flavoursome and crunchy.

Adapted from The Kitchn

Time

Prep:

Total:

Difficulty
very easy
Yield
2 serves • 410 g
Metric Imperial

Processes

  • Celery, cold, thinly sliced (¼ bunch)
    100 g
  • Grapefruit, cold, segmented (reserve juice) (1 regular)
    200 g
  1. 01
    Combine in an strainer set over a bow.
  2. 02
    Toss gently to combine.

  • Grapefruit juice (2 tbsp)
    30 g
  • Extra virgin olive oil (1 tbsp)
    15 g
  • Sugar, white (pinch)
    2 g
  • Pepper, white (pinch)
    0.5 g
  • Xanthan gum (optional)
    0.04 g
  1. 03
    Whisk vigorously to emulsify.
  2. 04
    Add to mixing bowl and toss gently with hands to combine.
  3. 05
    Divide mixture evenly between serving bowls.

  • Parmesan cheese, shaved or coarsely grated (5 tbsp + 1 tsp)
    60 g
  1. 06
    Scatter an equal amount over each serving.

  • Celery salt (½ tsp)
    2 g
  • Pepper, black, freshly cracked
    to taste
  1. 07
    Season.

Notes

If the grapefruit you have chosen is particularly sour, sprinkle over 3% (by weight of fruit) of sugar. A great trick for emulsifying a dressing (step 05) is to combine ingredients in a container with a tight-fitting lid, like a jar, and shake with gusto, though a blender will do a much better job.

Check out our blog post on vinaigrettes for more information about making lovely, stable emulsions.

Making ahead

Cut the celery and store in chilled water in the fridge. Segment the grapefruit. One hour before service prepare the entire salad up to step 05; whisk the dressing to re-emulsify before service.

Storing

keep

Categorisation

Category
salad
Meal
breakfast side starter
Cuisine
international
Diet
vegetarian
Tags
food pairing