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- FOR THE SALAD:
- 2 3-inch root ends of celery, cut from 2 heads
- 1 tbsp. olive oil
- 1/2 tsp. ground fennel
- 1/2 tsp. ground coriander
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- FOR THE DRESSING:
- 2 slices bacon, thick cut
- 1 tbsp. sherry vinegar
- 1 tsp. salt
- 1/4 tsp. black pepper
- 1 orange, cut into segments
- Pale green celery leaves, reserved from inner stalks of celery
- 3 red radishes, cut into small matchsticks
- 1/4 c. hazelnuts, roasted and coarsely chopped
- 1/4 c. blue cheese, crumbled
Directions
-
- Step 1Preheat the oven to 425°F. Using a vegetable peeler, remove any brown spots from the root ends of the celery. Cut each celery end into quarters. Place in a medium-sized bowl and toss with the olive oil, ground fennel, coriander, salt, and pepper. Lay the celery on a small sheet pan and roast in the oven for 45 minutes to 1 hour or until nicely browned and soft. Allow to cool to room temperature.
- Step 2Heat a small skillet over medium-high heat and add the bacon slices. Cook until the fat has rendered off, about 6 to 7 minutes. Remove the bacon and reserve. Pour off 2 tablespoons of the bacon fat into a small bowl. Whisk in the sherry vinegar, salt, and pepper until combined and emulsified.
- Step 3Slice the cooled celery quarters in half and place in a medium-sized mixing bowl. Toss in the orange segments, celery leaves, and radish matchsticks. Add the dressing and mix until everything is well coated. Place in a serving bowl and top with roasted hazelnuts, crumbled bacon, and blue cheese.
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