Grapefruit with Olive Oil and Sea Salt

Recipe from Danny Amend

Adapted by Melissa Clark

Grapefruit with Olive Oil and Sea Salt
Elizabeth D. Herman for The New York Times
Total Time
5 minutes
Rating
5(279)
Comments
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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

Featured in: Brunch, From Sleepy to Showoff

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Ingredients

Yield:4 servings
  • 3Ruby Red grapefruit
  • Good quality extra-virgin olive oil
  • Flaky sea salt
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

100 calories; 3 grams fat; 0 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 20 grams carbohydrates; 3 grams dietary fiber; 13 grams sugars; 1 gram protein; 430 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Peel fruit, pulling and scraping off as much of the white pith as possible. Slice in rounds ½-inch thick and lay them out on a platter.

  2. Step 2

    Drizzle grapefruit lightly with oil and sprinkle with sea salt. Serve.

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Ratings

5 out of 5
279 user ratings
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Comments

PF

Also good with blood oranges. Or if you're caffeinated enough to handle a mandolin, shave some fennel and red onion into it.

Thara

Melissa, this is my absolutely favorite way to enjoy grapefruit. I also drizzle some good syrupy balsamic vinegar and if my avocados are just ripe, I toss some as well. Grapefruit is the most underappreciated fruit imo. Thanks for featuring it here.

Sarah

So simple, could eat it every day. I used Villa Manodori black pepper-infused olive oil.

Gigi N.

Perfection!

Dori in Ventura County

I once had a grapefruit tree in my backyard. When I would make salad, I always cut up a grapefruit or two as an ingredient, added salt and pepper, red wine vinegar and a good olive oil. It was always the highlight of my day.

Cindy in Seattle

I love this as a side dish for fish. It is particularly good with Melissa Clark’s “Sheet-Pan Roasted Fish With Sweet Peppers” which she says works with a wide variety of fish (hake, cod,salmon, tuna, …). We loved it with halibut.

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Credits

Adapted from Danny Amend, Marco’s, Brooklyn

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