Not one, but two varieties of parsley are used in the salad for added texture and flavor.
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.