Bitter Honey by Letitia Clark’s will transport you to Sardinia for some well deserved winter sun.
One of the most refreshing and delicious seasonal winter salads that you will be craving in January.
2 heads of celery
2 blood oranges
6 tablespoons of good quality olive oil
pinch of sea salt
zest and juice of 1 small orange
juice of 1/2 lemon
50g parmesan, shaved
Preheat the oven to 170 to toast the hazelnuts for around 8 minutes until golden. Remove the tougher outer stalks of the celery and peel the edges to get rid of any stringy bits. You can keep any inner paler leaves. Slice the stalks on diagonals to get elongated crescents. Cut away the pith and peel from the blood oranges and cut them into chunks roughly the same size as the pieces of celery. In a bowl, mix the celery with the oil, salt, citrus juice and zest and toss well. Arrange the dressed celery on a platter and dot the orange over the top. Then sprinkle shavings of parmesan and slightly crushed hazelnuts. Drizzle with olive oil.