Meet my new favorite salad.
Steve and I sampled a delightful dish at Aspen's newest restaurant, Bosq last week. It was a salad that included nothing but celery, grapefruit and peanuts. Hmm. I wasn't so sure about that combination of strong flavors! But you know what? It all works — so simple, so crunchy, so cold and refreshing!
I didn't have the recipe so I did my best to recreate it. Adding just a tiny, tiny pinch of sugar mellows out the grapefruit's bite, and makes the celery even more juicy. This is key: The juice of the grapefruit coats the salad, along with a drizzle of olive oil, and forms the dressing. I served it over a bed of Arugula.
Celery, Grapefruit and Peanut Salad
- 6 celery stalks
- 1 grapefruit
- Pnch of sugar
- Extra virgin olive oil
- Salt and pepper
- Handful of peanuts (served on the side)
- Arugula for serving (optional)
Slice the celery thinly at an angle using a sharp knife or a mandolin. Cut the ends of the grapefruit then stand it on one flat end to carefully slice away the peel. Cut into slices or segments, Toss the sliced grapefruit and celery thoroughly in a bowl. Season with a pinch of sugar, olive oil, salt and pepper. Keep in the fridge until ready to serve. The juice from the grapefruit melds with the olive oil and makes a wonderful dressing. Top the salad with a sprinkle of peanuts.
Don't forget: this salad should be served cold!