PREPARATION

Slice the celery thinly at an angle using a sharp knife or a mandoline. Cut the grapefruit “à la vif” into segments. Toss the sliced grapefruit and celery thoroughly in a bowl. Season with a pinch of sugar, olive oil, salt and pepper. Shave a little bit of Parmesan with a vegetable peeler or with the mandoline. Toss with the salad.

Eat immediately, or chill until serving. Yummmmmy !