This sweet-and-spicy salad from chef Chris Jaeckle at All'onda gets its heat from chili oil, its creaminess from cheese, and its crunch from celery.
Spread a thin layer of mayo on the bottom of a plate.
In a medium bowl, combine celery, orange juice, and chili oil. Toss to coat and season to taste with salt. Place on top of mayonnaise.
Top with cheese and chives and garnish with a few celery leaves.
Recipe provided by chef Chris Jaeckle of All'onda