Directions
- Peel fruit, removing as much of the white pith as possible. Slice into 1/2" rounds and lay out on a platter. Drizzle lightly with olive oil and sprinkle with sea salt. Enjoy!
Recipe Note
The perfect refreshing brunch side, this classic Spanish grapefruit presentation is also highly adaptable to other varieties of citrus. Add thinly shaved fennel or fresh mint for a twist!
Adapted from cooking.nytimes.com
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