A refreshing blend of root vegetables and tangy citrus. Colorful, crisp and appealing, this salad can be served as an appetizer, or at the end of a meal as a finishing note.
This dish is prepared in the juices of the grapefruit and requires no additional seasoning, simply dressed with the fennel tips. It contains no fats, no salt and is naturally healthy.
1 root celery
1/2 fennel bulb
Peel the root celery, making sure to remove all the ripples with a pairing knife until you obtain a smooth surface. Place it firmly on the prongs of the mandolin holder. Fit the mandolin with the smooth blade on the narrower setting.
Slice the root celery in paper thin disks.
Prepare the half fennel bulb the same way and set aside.
Cut the avocado in half, remove the pit and scrape the whole half of the avocado out of its skin with a spoon. Slice each half thinly.
You can start to assemble the plates by displaying the celeriac slices in an overlapping fashion. Add a few slices of the avocado.
Prepare the grapefruit by cutting the outer skin around it with a serrated knife all the way down to the flesh. Cut all the way around until the grapefruit flesh is entirely exposed.
Place the knife by the inner membrane to slice down to the core of the grapefruit.
Continue cutting on either side of the membranes to free the individual sections of the grapefruit.
Place a few slices on top of the celeriac on each plate.
Arrange a few ribbons of the fennel bulb on top.
Add a few tips from the fennel branches and squeeze the juices that remain in the inner part of the grapefruit over the celeriac.
That’s it! Enjoy!