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
Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 10 minutes, plus 30 minutes for steeping
Total Time: 1 hour
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
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.
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