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Clementine, celery & pecorino salad recipe - Recipes - BBC Good Food

  • 4servings
  • 5minutes
  • 286calories

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Source: www.bbcgoodfood.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, E
MineralsCopper, Natrium, Chromium, Manganese, Calcium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 50g blanched almonds

  2. pinch cayenne pepper

  3. pinch fennel seeds , ground

  4. pinch smoked paprika

  5. generous amount flaked sea salt

  6. olive oil

  7. 4 clementines , peeled and pith removed, but left whole

  8. 2 handfuls salad leaves , such as rocket, red chicory, flat-leaf parsley

  9. 1/2 small head celery , finely sliced, leaves saved

  10. 75g pecorino cheese, shaved

  11. 1 tsp Dijon mustard

  12. 1 tbsp sherry vinegar

  13. 1 small garlic clove , crushed

  14. 2 tbsp extra-virgin olive oil

  15. 1 tbsp walnut oil

Instructions Jump to Ingredients ↑

  1. Make the dressing by mixing the mustard with the sherry vinegar and garlic. Whisk in the olive and walnut oil. Season.

  2. Take a dry pan and toast the whole almonds. Add the spices and toss. Now add the salt and a splash of olive oil just to coat the nuts. These can be roughly chopped at this stage if you prefer. Set aside to cool.

  3. Cut the clementines through the centre and put 2 halves on each serving plate. Dress the salad leaves, parsley, celery and celery leaf in the vinaigrette and arrange these around the clementines. Scatter over the spiced almonds and some pecorino. Add a drizzle more dressing and serve.

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