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.

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Ingredients

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Directions

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  • Spread a thin layer of mayo on the bottom of a plate.

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  • 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.

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  • Top with cheese and chives and garnish with a few celery leaves.

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Recipe provided by chef Chris Jaeckle of All'onda

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