March 28, 2023
We love to make salads extraordinary, without a lifeless bowl of lettuce in sight. This salad uses two unexpected vegetables: celery and raw asparagus. It's loaded with fresh herbs, sharp sheep’s cheese, and Oaktown's flavorful Bombay Orange blend, packed with orange zest, Aleppo chile, green onion, coriander and fennel. The best part? This salad gets better as it sits, so prepare it in advance for a delicious springtime dish!
Recipe by Micah Siva (@noshwithmicah)
Serves: 4 to 6
6 stalks celery, thinly sliced
½ lb asparagus, trimmed and shaved using a vegetable peeler
½ cup mint leaves, loosely packed
½ cup parsley, loosely packed
2 tablespoons chopped fresh chives
½ cup freshly shaved Manchego cheese or a salty, aged sheep’s cheese
2 tablespoons pumpkin seeds
Juice of 1 lemon
1 teaspoon dijon mustard
1 clove garlic, minced
1 teaspoon Bombay Orange Seasoning
¼ teaspoon sea salt
¼ cup extra-virgin olive oil
In a large bowl, combine the thinly sliced celery, asparagus, mint leaves, parsley and chives.
In a small bowl, whisk together the lemon juice, dijon mustard, garlic, Bombay Orange Seasoning, and salt. Drizzle in the olive oil, and mix to combine.
Drizzle the dressing over the celery and asparagus.
Top with manchego and pumpkin seeds.
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