At Marco’s, the chef Danny Amend takes the brunch cliché of a broiled grapefruit half and turns it on its head. In his version, fresh grapefruit are slices into rounds and very simply dressed with superb olive oil and flaky sea salt. The result is a juicy salad that works particularly well when served with sausages, eggs, and other rich brunch favorites. Or offer it for dinner with grilled or roasted meats. If you can’t get good grapefruit, try it with oranges, tangerines and other citrus.

Source: http://cooking.nytimes.com/