- 2 3-inch root ends of celery, cut from 2 heads
- 1 tablespoon olive oil
- 1/2 teaspoon ground fennel
- 1/2 teaspoon ground coriander
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
For the dressing:
- 2 slices bacon, thick cut
- 1 tablespoon sherry vinegar
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 orange, cut into segments
- Pale green celery leaves, reserved from inner stalks of celery
- 2-3 red radishes, cut into small matchsticks
- 1/8 cup hazelnuts, roasted and coarsely chopped
- 1/8 cup blue cheese, crumbled
1. Preheat the oven to 425°F. Using a vegetable peeler, remove any brown spots from the root ends of the celery. Cut each celery end into quarters. Place in a medium-sized bowl and toss with the olive oil, ground fennel, coriander, salt, and pepper. Lay the celery on a small sheet pan and roast in the oven for 45 minutes to 1 hour or until nicely browned and soft. Allow to cool to room temperature.
2. Heat a small skillet over medium-high heat and add the bacon slices. Cook until the fat has rendered off, about 6 to 7 minutes. Remove the bacon and reserve. Pour off 2 tablespoons of the bacon fat into a small bowl. Whisk in the sherry vinegar, salt, and pepper until combined and emulsified.
3. Slice the cooled celery quarters in half and place in a medium-sized mixing bowl. Toss in the orange segments, celery leaves, and radish matchsticks. Add the dressing and mix until everything is well coated. Place in a serving bowl and top with roasted hazelnuts, crumbled bacon, and blue cheese.
Makes 4 Servings as a side
Originally published with the article Forget Compost, by Edward Lee, in Organic Gardening magazine February/March 2013.