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Clementine, celery & pecorino salad
Photo: Anna Pelzer

Clementine, celery & pecorino salad

15 ingredients 25 min + 5 min Serves 4 openrecipes
Clementine, celery & pecorino salad

Chef Matt Tebbutt creates a fresh, crunchy winter salad that's made extra special with spiced, toasted almonds

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Estimated Nutrition (whole recipe, rough)

349
Calories
10g
Protein
27g
Fat
14g
Carbs

Counts 14 of 18 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.

What these numbers assume — 14 portions →
Ingredient Portion assumed kcal
Olive Oil 1 tbsp (14g) 119
Cheese 1 oz (28g) cheddar 113
Fennel 1/2 bulb (87g) 27
Walnut 1 walnut half (4g) 26
Wine 2 tbsp cooking wine (30ml) 25
Chili 1 tsp (2.7g) 8
Almond 1 almond (1.2g) 7
Clove 1 tsp ground (2g) 7
Celery 1 stalk (40g) 6
Garlic 1 clove (3g) 4
Mustard 1 tsp (5g) yellow 3
Vinegar 1 tbsp (15ml) distilled 3
Parsley 1 tbsp chopped fresh (3.8g) 1
Salt 1 tsp (6g) 0
Seed not in our table 0
Clementine not in our table 0
Salad not in our table 0
Chicory not in our table 0

Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.

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

Directions

Step-by-step directions aren't available for this recipe in our database. View the full recipe at the original source →
By bbcgoodfood · Recipe sourced from openrecipes

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