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.
Recipe information
Yield
serves 2 to 4
Ingredients
Preparation
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.
