How to Make Orange Celery Salad
Try this orange and celery salad for a salad that’s just a little different and delivers incredible color and flavor.
Also Try: Mandarin Orange Spinach Salad, Blood Orange Tangerine Salad and 17 No-Lettuce Salads.
Salad Toppings – Extra Flavors!
I see blood orange, celery, navel oranges, red onion, honey glazed pecans, and goat cheese all in a lovely vinaigrette made with oil and garlic & herb infused red wine vinegar.  Ooh lala, looks so fancy shmancy and yet, it’s really not.  If you don’t have a handy batch of the glazed pecans or infused vinegar  – you can easily substitute any roasted nuts and use red wine vinegar with a little parsley, rosemary and thyme for seasoning.
Orange Celery Salad Recipe
Here’s the recipe for Orange Celery Salad inspired by the Jersey Journal. If you’re like me and like your onions mild, be sure to read the bit after the recipe for tips on taking the bite out of raw onions.
Orange Celery Salad with Biteless Raw Onions
Ingredients
- 3 stalks celery
- 1/4 red onion
- 2 small blood oranges
- 1 large navel orange
- 1/3 cup Honey Glazed Pecans
- 1/4 cup goat cheese
- 1 tbsp chopped celery leaves or parsley
- Vinaigrette
- 1/4 cup canola oil
- 1 1/2 tbsp Garlic & Herb Red Wine Vinegar
- 1 tbsp honey
- salt and pepper to taste
Instructions
- Cut onion into thin slices and separate.
- In a small bowl, soak onion slices in ice water for 30 minutes to mellow out the flavor and add a crispy texture.
- Slice celery into even, thin slices.
- Peel and dice oranges into even sized pieces.
- Drain and pat dry onions.
- Combine celery, oranges, onions in a salad bowl.
- In a small jar, mix vinaigrette ingredients and shake to combine well.
- Add vinaigrette to orange and celery mix.
- Garnish with pecans, cheese and celery leaves or parsley.
Notes
Using Raw Onions in Salad
Let’s talk about those red onions for a moment – remember when I told you that I’m not a big fan of raw onions? Well, I still don’t like that sharp flavor – but I came across this really great tip for taking out that onion bite. Here’s what you do.
Chop your onions the way you want them in your recipe, in this case thin slices.
Leave them in a cold ice (or snow) bath for 15-30 minutes – while you’re prepping everything else.
The result? It actually works. While the flavor of the onion remains, the sharp bite that makes me avoid raw onions was gone. After a few tentative bites, I actually found myself enjoying every bit of this salad – onions and all! And, afterwards, no onion breath – a definite bonus. Not only did I have it for lunch on day one, I had leftovers the following day!
So there you have it, a great tip for when you want the texture, color and taste of onion without the bite.
Let me know when you try this recipe for orange celery salad, I’d love to hear what you think of it. And if you’re an instagrammer please, take a pic and share it with me by tagging @getgettys.
Step by Step guide to Vinaigrette
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Vinaigrettes use at least twice as much oil as acid and are bound by an emulsifier. So whether you make a small or big batch use 2 parts oil, 1 part acid and 1 part emulsifier. Don’t worry. The guide will walk you through it all…
- Get the ratio you need for dressing success
- Ideas for flavour and emulsifiers
- Salad & Dressing recipes you’ll love
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I’ve been using a lot of citrus fruit in my cooking lately, and this recipe looks like one I’d like to try. Thanks for sharing.
Hope you enjoy it Elaine! It’s a nice change from a green leaf salad.