Grapefruit with Olive Oil and Sea Salt
At Marco’s, the chef Danny Amend takes the brunch cliché of a broiled grapefruit half and turns it on its head. In his version, fresh grapefruit are sliced into rounds and very simply dressed with superb olive oil and flaky sea salt. The result is a juicy salad that works particularly well when served with sausages, eggs, and other rich brunch favorites. Or offer it for dinner with grilled or roasted meats. If you can’t get good grapefruit, try it with oranges, tangerines and other citrus. —Melissa Clark
INGREDIENTS
3 Ruby Red grapefruit
Good quality extra-virgin olive oil
Flaky sea salt
Directions:
Peel fruit, pulling and scraping off as much of the white pith as possible. Slice in rounds 1/2-inch thick and lay them out on a platter.
Drizzle grapefruit lightly with oil and sprinkle with sea salt. Serve.
Recipe Source: New York Times Cooking