Ingredients
1 orange
1 grapefruit
3 cups trimmed curly parsley sprigs
3 cups trimmed flat-leaf parsley sprigs
1/4 cup extra-virgin olive oil
1/4 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
Preparation
Cut away peel and pith from orange and grapefruit. Cut segments from membranes; squeeze membranes and reserve juices. Combine parsley sprigs with citrus segments. Whisk together 1/4 cup reserved citrus juice, olive oil, salt, and pepper. Drizzle over salad, and toss to coat.
