Broccoli & blood orange salad with leeks, celery, walnuts & blue cheese recipe image

Print Broccoli & blood orange salad with leeks, celery, walnuts & blue cheese

People too often cut away and waste the stalks when cooking calabrese broccoli. They are just as delectable as the main floret. The trick is to cut your florets with a long tail of stalk still attached. Trim the stalk no more than pencil-thick so that it cooks at the same speed.


  • 1 large or 2 small leeks
  • 300g calabrese broccoli
  • 2 celery sticks
  • 2 blood oranges
  • 70g walnuts
  • 100g salad leaves
  • 2 tsp Dijon mustard
  • 75g perl las blue cheese
  • Olive oil
  • Salt & pepper


  1. Put a large pan of well-salted water on to boil. Trim away the root end and the dark leafy tops from the leek. Remove the outer layer of skin and slice the leek into 1cm thick discs. Rinse in a sieve under running water. Trim away the bottom 1-2 cm from the bottom of the broccoli. Cut the head into quarters, lengthways.
  2. Cut each quarter into manageable florets with a long, pencil-thin strips of stalk attached. Place the leeks into the boiling water and simmer for 3-4 minutes
  3. until just tender.
  4. Remove with the slotted spoon and leave to one side to cool. Fill a large bowl with cold water. Drop the broccoli into the boiling water and cook for 3 minutes, until tender. Drain and plunge straight into the bowl of cold water to cool. Remove and keep to one side. Wash the salad leaves, drain and dry them. Wash 2 celery sticks and slice it into thin, angled slices. Zest the oranges.
  5. Remove the skin from the oranges with a sharp knife and remove the segments from their membrane. Catch any juice in a bowl as you work and squeeze the juice from what remains (see cook’s notes). Make a dressing by whisking 2 tablespoons of orange juice with the mustard. Slowly add 3 tablespoons of olive oil, whisking as you go, until you have a thick, emulsified dressing.
  6. Alternatively, put everything into a lidded jar and shake like crazy to bring it together. Season with salt. Divide the salad between 2 plates. Scatter the celery, leeks, broccoli and orange segments evenly throughout. Streak across plenty of dressing and then crumble over the blue cheese and walnuts. Finish with a
  7. little orange zest.

Cooks notes

To perfectly segment an orange, remove the top and bottom and cut away the rest of the skin with a small, sharp knife in downward cuts, following the natural curve of the fruit. Hold the skinned fruit in one hand and make a simple V-shaped cut on each side of the membrane to release each segment. Rotate and repeat in order like a fleshy rolodex. Squeeze and save the juice from the remaining membrane.
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