Celery Salad with Tangerines and Curry

Cut the roots of the celery into small pieces. Remove celery greens, setting aside a few leaves for garnish.

Peel the fibers from the outer celery stalks, working from the bottom up, as desired. Rinse celery, pat dry. Slice celery stalks into fine slices on a cucumber slicer.

Lightly toast cashews in a frying pan without fat. Remove and cool.

Rinse and dry chicken breast fillet, removing any fat that may be present. Heat the clarified butter in a coated frying pan. Season meat with pepper, roast about Four to five minutes on each side. Season with salt, wrap in aluminum foil and roast about Ten Mi Clean and rinse the spring onions and cut into narrow rings. Cut meat into bite-sized pieces (keep roasting juices created in foil).

Mix prepared ingredients and drained tangerines in a baking bowl. Stir through remaining ingredients and gravy, season with salt, season with pepper. Pour over the lettuce. Mix well, cover and let sit for about one hour. Season to taste and season with celery greens.

Tip: Instead of clarified butter, you can use butter in most cases.

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