7 Tender celery ribs, thinly sliced
2 Cloves unpeeled garlic, smashed
1/2 tsp Black peppercorns
3 Blood oranges
Pinch of salt
4 Chicken breast halves, bone in
3 Tbsps Red wine vinegar
1/2 Cup Extra-virgin olive oil
Freshly ground pepper
2 Cups Grana Padano cheese, shaved
2/3 Cup Marcona almonds, chopped


In a large saucepan, combine the whole celery ribs, garlic and peppercorns with 6 cups of water. Using a peeler, remove the zest from 2 of the oranges, add the zest to the pot. Season lightly with salt and bring to a boil. Add the chicken and simmer over low heat for 16 minutes.

Remove from the heat and let the chicken stand for exactly 30 minutes. Remove the chicken and pull the meat from the bones, discarding the skin. Shred the chicken and let cool. Reserve the broth for another use.

Meanwhile, using a sharp knife, peel the oranges, removing all of the bitter white pith. Working over a strainer set over a large bowl, cut in between the membranes to release the sections.

Squeeze the juice from the membranes into the bowl. Whisk in the vinegar and oil and season with salt and pepper.

Add the chicken, sliced celery, orange sections, and cheese to the bowl, and toss well. Mound the salad on a platter, sprinkle with the almonds, and serve.