200g (7 oz) celery, blanched and julienned
4 tender fennel bulbs
2 pink grapefruit
5 tablespoons olive oil
Juice of ½ lemon, strained
1 sprig mint, finely chopped
Salt and pepper
Remove the tough outer layers of the fennel and cut out the cores. Thinly slice the bulbs.
Peel the grapefruit, removing all traces of the bitter white pith. Cut out the segments between the membranes and put them into a large salad bowl. Add the celery and the fennel.
Whisk the oil with the lemon juice in a bowl, add the mint and season with salt and pepper. Drizzle this dressing over the salad, toss well and serve.