Grapefruit with Olive Oil and Sea Salt

• 3 Ruby Red grapefruit
• Good quality extra-virgin olive oil
• Flaky sea salt

1. Peel fruit, pulling and scraping off as much of the white pith as possible.
2. Slice in rounds 1/2-inch thick and lay them out on a platter.
3. Drizzle grapefruit lightly with oil and sprinkle with sea salt.
4. Serve.

red grapefruit, extravirgin olive oil, salt

Taken from cooking.nytimes.com/recipes/1016403 (may not work)