Grapefruit and celery salad recipe
information
To cut the grapefruits into waterlilies: Insert knife at an angle through side into centre. Make second cut to form v-shape. Continue all round the grapefruit and pull apart.
ingredients
2 large grapefruits
2 heads celery
4 teaspoons chopped fresh mint
2 tablespoons seedless raisins
4 sprigs mint, to garnish
2 heads celery
4 teaspoons chopped fresh mint
2 tablespoons seedless raisins
4 sprigs mint, to garnish
Dressing
150 ml (1/4 pint) natural yoghurt, chilled
1 tablespoon olive oil
1 tablespoon orange juice
salt and freshly ground black pepper
1 tablespoon olive oil
1 tablespoon orange juice
salt and freshly ground black pepper
method
1. Cut each grapefruit in half, into a waterlily shape. Scoop out the flesh, using a curved grapefruit knife. (Alternatively run a small sharp knife between the flesh and the rind, taking care not to pierce the rind, then remove the flesh). Reserve the shells in the refrigerator.
2. Discard the pith, membranes and
pips and put the grapefruit flesh into a bowl.
3. Remove and discard the outer stalks of the celery, leaving the tender, yellowy 'hearts'. Cut the celery hearts into 5 mm/V4 inch slices.
4. Add the sliced celery to the bowl, together with the chopped mint and raisins. Toss well.
5. Make the dressing: stir together the yoghurt, olive oil and orange juice and season to taste with salt and pepper.
6. Add the dressing to the salad, toss well and pile the salad into the grapefruit shells. Refrigerate the filled shells for 30 minutes. Garnish with mint sprigs and serve.
2. Discard the pith, membranes and
pips and put the grapefruit flesh into a bowl.
3. Remove and discard the outer stalks of the celery, leaving the tender, yellowy 'hearts'. Cut the celery hearts into 5 mm/V4 inch slices.
4. Add the sliced celery to the bowl, together with the chopped mint and raisins. Toss well.
5. Make the dressing: stir together the yoghurt, olive oil and orange juice and season to taste with salt and pepper.
6. Add the dressing to the salad, toss well and pile the salad into the grapefruit shells. Refrigerate the filled shells for 30 minutes. Garnish with mint sprigs and serve.
serving amount
serves 4
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
