19th December 2023

Celery, blood orange, hazelnut and Parmesan

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.

70g hazelnuts

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.