Try this orange and celery salad for a salad that’s just a little different and delivers incredible color and flavor.
Can you spot all the goodies in this gorgeous salad?
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.
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
- 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.
Taking the Bite Out of Raw Onions
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.
Sign up to get articles by Getty delivered to your inbox. You’ll get recipes, practical tips and great food information like this. Getty is a Professional Home Economist, speaker and writer putting good food on tables and agendas. She is the author of Manitoba’s best-selling Prairie Fruit Cookbook, Founder of Fruit Share, a mom and veggie gardener.