Clementine, celery & pecorino salad

http://www.bbcgoodfood.com/recipes/845673/

Your binder

Ingredients

• 50g blanched almonds
• pinch cayenne pepper
• pinch fennel seeds , ground
• pinch smoked paprika
• generous amount flaked sea salt
• olive oil
• 4 clementines , peeled and pith removed, but left whole
• 2 handfuls salad leaves , such as rocket, red chicory, flat-leaf parsley
• ½ small head celery , finely sliced, leaves saved
• 75g pecorino cheese, shaved

FOR THE DRESSING

• 1 tsp Dijon mustard
• 1 tbsp sherry vinegar
• 1 small garlic clove , crushed
• 2 tbsp extra-virgin olive oil
• 1 tbsp walnut oil

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 4

Preparation and cooking times

Prep 25 mins

Cook 5 mins

Vegetarian

Ingredients

• 50g blanched almonds
• pinch cayenne pepper
• pinch fennel seeds , ground
• pinch smoked paprika
• generous amount flaked sea salt
• olive oil
• 4 clementines , peeled and pith removed, but left whole
• 2 handfuls salad leaves , such as rocket, red chicory, flat-leaf parsley
• ½ small head celery , finely sliced, leaves saved
• 75g pecorino cheese, shaved

FOR THE DRESSING

• 1 tsp Dijon mustard
• 1 tbsp sherry vinegar
• 1 small garlic clove , crushed
• 2 tbsp extra-virgin olive oil
• 1 tbsp walnut oil

PER SERVING

286 kcalories, protein 10.6g, carbohydrate 7.4g, fat 23.9 g, saturated fat 5.4g, fibre 2.5g, salt 1.05 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.