Pretty pink grapefruits add zing and color to salads. Supreming citrus fruits (see the pictures on page 97) gives you seed- and rind-free sections that are ready to eat with no fuss, and the process releases a considerable amount of juice, which you’ll use as the base of the dressing. Once you have peeled the celery root, soak it in water with a little bit of lemon juice to keep it from turning brown.

　　

Ingredients

serves 2 to 4

　　1 ripe grapefruit, supremed (see page 97)

　　1 scallion, white part only, minced

　　3 tablespoons olive oil

　　1 tablespoon honey

　　1 tablespoon Dijon mustard

　　Salt and freshly ground black pepper

　　1/2 medium-sized celery root, peeled

　　1 bunch watercress, coarsely chopped

　　Small chunk of Grana Padano or Pecorino Romano cheese

　　

Step 1

Squeeze the juice from the grapefruit membrane into the large bowl. Add the scallion, olive oil, honey, and mustard and whisk together. Season with salt and set aside.

　　

Step 2

Cut the celery root into matchsticks and add it to the dressing. Toss to coat thoroughly, and let marinate for 1 hour.

　　

Step 3

To serve, put the watercress in a large bowl. Drain the marinated celery root, reserving the dressing, and add it to the watercress. Add a few tablespoons of the dressing and toss. Season with salt and pepper. Divide the salad among the plates, topping each one with the grapefruit sections. Using a vegetable peeler, shave several thin pieces of Grana Padano over each salad.

　　Lucid Food