Celery Salad

Chris Jaeckle's crisp salad marries buffalo wings with Italian spice

Chris Jaeckle calls that spicy bar classic, buffalo wings, the inspiration for this dish. The chef of All'onda makes this salad by tossing celery with chile oil and orange juice before layering it over a pool of homemade mayonnaise, blue cheese and chives.

To learn more, read "Shore Enough."

Recipe adapted from Chris Jaeckle, All'onda, New York, NY

Celery Salad
5 from 37 ratings
Chris Jaeckle of New York's All'onda makes a fresh, crisp celery salad that's a riff on the flavors of buffalo wings.
Prep Time
20
minutes
Cook Time
10
minutes
Servings
4
servings
Total time: 30 minutes
Ingredients
  • For the Calabrian Chile Oil
  • 4 Calabrian chiles, crushed
  • ½ cup olive oil
  • For the Mayonnaise
  • 1 large egg yolk
  • 1 tablespoon water
  • 2 teaspoons fresh lemon juice (½ lemon)
  • 2 pinches sugar
  • ½ teaspoon dry mustard
  • ½ teaspoon kosher salt
  • ½ cup canola oil
  • ¼ cup olive oil
  • For the Celery Salad
  • ¼ cup mayonnaise
  • 4 cups celery, cut into ⅛-inch-thick half moons (about 8 stalks)
  • ¼ cup fresh orange juice
  • 1½ teaspoons kosher salt
  • 3 tablespoons to ¼ cup chile oil
  • ¼ cup celery leaves
  • 3 tablespoons finely chopped chives
  • ½ cup (2 ounces) crumbled blue cheese
Directions
  1. Make the chile oil: In a small saucepan, combine the chiles and oil. Place over low heat and cook until the chiles begin to release small bubbles, 8 to 10 minutes. Remove from the heat and let steep for 30 minutes. Strain, discarding the chiles, and let the chile oil cool to room temperature.
  2. Make the mayonnaise: Lay a kitchen towel over a medium saucepan and place a large mixing bowl over the towel. Add the egg to the bowl and whisk in the water, lemon juice, sugar, dry mustard and salt. Whisking vigorously, gradually add the canola oil, drop by drop, until it begins to emulsify. Drizzle in the olive oil, whisking constantly, until all the olive oil is incorporated. Make ahead: The mayonnaise can be made up to 3 days ahead. Keep covered and chilled until ready to use.
  3. Assemble the celery salad: Spread the mayonnaise among 4 plates. In a medium mixing bowl, toss the celery with the orange juice and season generously with salt. Drizzle with the chile oil, then toss in the celery leaves. Scatter the dressed celery on top of the mayonnaise, then top with the chives and blue cheese, and serve.
Nutrition
Calories per Serving 902
Total Fat 95.1 g
Saturated Fat 13.2 g
Trans Fat 0.1 g
Cholesterol 62.4 mg
Total Carbohydrates 10.0 g
Dietary Fiber 2.6 g
Total Sugars 5.5 g
Sodium 671.3 mg
Protein 5.6 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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