Shrimp, Grapefruit, and Celery Salad

Peel the grapefruit (300 g), separate the flesh from the membranes, and squeeze and strain the juice from the remaining pieces.

Mix about 100 g of grapefruit juice with mayonnaise (45 g), table salt (3 g), and black pepper (1 g). Refrigerate the dressing.

Peel, wash, and grate the celery root (250 g). Clean the shrimp (400 g), and halve any large ones.

Cut the Emmental cheese (150 g) into small cubes. Combine the celery root, shrimp, grapefruit, and cheese with the dressing, mix gently, and refrigerate the salad for 2 hours.