Celery and Orange Salad with Spiced Cashews
A bright, crunchy winter salad
Today I’m sharing a recipe with you for this Celery and Orange Salad with Spiced Cashews. It’s not an exaggeration to say that this salad has been on repeat in my house. It’s deliciously bright and fresh enough to pair nicely with heavier dishes like galettes, pies, or rich proteins, well-textured from the crispy celery and crunchy cashews, and subtly sweet and spicy from the orange and Aleppo pepper. I hope you try it and enjoy x
Celery and Orange Salad with Spiced Cashews
Serves 4 as a side
Ingredients:
3 tbsp olive oil
1/3 cup roasted cashews, roughly chopped
1 tsp Aleppo pepper
1 tsp coriander seeds, ideally freshly ground in a mortar and pestle or spice mill
1/2 tsp fennel seeds, ideally freshly ground in a mortar and pestle or spice mill
Kosher salt
3 naval oranges
5 celery stocks, sliced crosswise and on a bias 1/2 cm thick, any leaves reserved
Handful of fresh mint leaves, larger leaves torn in half
70g creamy, aged cheese like cheddar or gouda, peeled into thin strips
Instructions:
Warm the olive oil in a pan set over medium heat. Add the cashews, Aleppo pepper, ground spices, and 1/4 tsp salt. Cook until sizzling and nuts are beginning to darken, about a minute. Remove from heat and set aside.
With a paring knife, cut off the top and bottom of the oranges and remove the peel and white pith, leaving behind as much of the flesh as possible. Then, carefully cut out the segments, leaving behind the pith. Place the orange segments into a bowl and after all of the segments have been cut out, squeeze the juice from the left over pith into the same bowl and repeat with the remaining oranges.
Add the celery, mint leaves, and any reserved celery leaves to the bowl with the orange slices. Spoon in the nuts and spiced oil, season with a pinch of salt and toss to combine. Serve garnished with aged cheese.
