Prep Time: 30 minutes

Serves 4

• 4 cloves Garlic, sliced paper thin
• 12 ounces Green Beans, ends removed
• 6 stalks Celery, white ends removed, shaved thinly
• 1 head Boston or Butterhead Lettuce, core removed
• 1/2 Grapefruit, juiced
• Ice
• 5 Tbsp. Olive Oil
• Salt and Pepper, to taste

Place the shaved celery in a large bowl filled with ice water and set aside.

In a small sauce pan over medium flame, stir together 2 Tbsp. olive oil with the garlic and a pinch of salt. Reduce the flame to low and cook until golden brown and soft, stirring often, about 20 minutes. Season with a pinch of salt and pepper and set aside.

While you're waiting for the garlic to caramelize, bring a large pot of water seasoned with a generous pinch of salt to a boil. Add the green beans and stir. Continue to cook until tender, about 4 minutes. Meanwhile, prepare a large bowl with ice. When the green beans are cooked through, strain them and immediately toss in the ice. Continue to toss until some ice has melted and the green beans are cool to the touch. Set aside.

In a large mixing bowl, whisk together the remaining oil with the grapefruit juice and a pinch of salt and pepper. Strain the celery and green beans well and add them to the bowl along with the garlic. Season with a pinch of salt, to taste, and gently toss until combined.  Divide the lettuce among 4 plates and top evenly with the salad.