Grapefruit salad

Name: Grapefruit salad
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 300 g Veal escalope; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 red and 2 pink grapefruits; 500 g Celery; 3 TABLESPOONS Red wine vinegar; 1 pinch Sugar; 3 TABLESPOONS Walnut oil; 1 TEASPOON pink berries; 100 g Whipped cream; 1 TABLESPOON pickled green peppercorns; 7-10 Tbsp Grapefruit slice and lemon balm

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

300 g Veal escalope
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 red and 2 pink grapefruits
500 g Celery
3 TABLESPOONS Red wine vinegar
1 pinch Sugar
3 TABLESPOONS Walnut oil
1 TEASPOON pink berries
100 g Whipped cream
1 TABLESPOON pickled green peppercorns
7-10 Tbsp Grapefruit slice and lemon balm

Directions

1
Wash the meat, dab dry and cut into cubes. Heat oil in a pan. Fry the meat until crispy, turning it over. Season with salt and pepper. Peel all grapefruit so that the white skin is completely removed.
2
Remove the fillets from the pink grapefruits and collect the juice. Cut the remaining grapefruits into slices. Clean, wash and thinly slice the celery. Mix grapefruit juice, vinegar, salt, pepper and sugar. Whip oil into it. Carefully mix the meat, grapefruit fillets, celery, pink berries and marinade. Whip cream until semi-stiff. Finely chop the peppercorns and fold into the cream. Line a plate with the grapefruit slices. Arrange salad on top.
3
Whip cream until semi-stiff. Finely chop the peppercorns and fold into the cream. Line a plate with the grapefruit slices. Arrange salad on top. Garnish with grapefruit slices and lemon balm. Add extra pepper cream. Delicious with baguette