“ORANGE AND CELERY SALAD”
“A Culinary Guide to Herbs, Spices and Flavorings”
By Arabella Boxer, Jocasta Innes, Charlotte Parry-Crooke and Lewis Esson
4 oranges, peeled and separated into segments, all pith and membrane removed
1 head celery, finely sliced
1 mild onion, peeled and coarsely chopped
1 teaspoon coriander seeds, lightly crushed
2 Tablespoons red wine vinegar or lemon juice
5 Tablespoons olive oil
Freshly ground black pepper
Celery leaves, to garnish
“This is refreshing, juicy salad goes well with most cold meats”.
*Place the orange segments, celery and onion in a salad bowl. Fork through lightly to mix. Sprinkle with the coriander seeds.
**Combine all the dressing ingredients and whisk together with a fork to blend thoroughly. Pour over the salad, toss gently and garnish with celery leaves.
Prep – 10 minutes