Celia’s Citrusy Bean Flower Salad

Chef Celia Florián is the owner of Las Quince Letras and the driving force behind Cocineras Tradicionales de Oaxaca, an association of culinary custodians. She’s arguably one of the most influential female chefs in Mexico.

See recipe

Listen to Celia’s Story

From her grandmother’s kitchen to village markets, and the traditions that shaped the way she cooks. This is a personal reflection on food, family, and the importance of passing knowledge from one generation to the next.

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  • “I learned to cook from my grandmother. That's why I always tell my culinary students: “Learn from the women in your family. Sit down and write things down, because you never know when you might need all that knowledge.”

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  • "I find town markets inspiring. I buy from all the people who come down from the villages to sell the things they grow in their backyard. They bring little treasures… and from that, I build my menu."

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  • “Anyone connected to cooking should buy local, consume local, and cook everything that comes from the land — in a way that is sustainable and respectful of the environment.”

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  • I fee traditional cooks should be recognised as knowledgeable women. I want people to seek them out in their villages, write articles about them and value what they know. That's the drive behind 'Cocineras Tradicionales' "

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  • “I feel so fortunate. I couldn’t have done anything better than this. It's what I’m passionate about.”

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Listen to Celia’s Story

From her grandmother’s kitchen to village markets, and the traditions that shaped the way she cooks. This is a personal reflection on food, family, and the importance of passing knowledge from one generation to the next.

Citrusy Watercress and Bean Flower Salad with Chicatanas

By Celia Florián

INGREDIENTS

  • 2 cups fresh watercress

  • 2 oranges in segments

  • 2 mandarins sliced lengthwise

  • 2 avocados

  • ½ cup fresh cilantro

  • 1 cup rucula

  • 1 cup bean flowers

  • 1 cup nasturtiums

  • 1 cup oxalis flowers

  • 1 cup toasted chicatanas

  • Olive oil, lemon juice or apple cider vinegar for the dressing

  • salt, and pepper to taste.

PREPARATION

Step 1
Wash the watercress, arugula, cilantro, and flowers gently in cold water. Pat them dry.

Step 2
Peel the oranges and separate them into clean segments, removing any excess white pith or seeds. Slice the mandarins lengthwise into thin pieces.

Step 3
Cut the avocados in half, remove the pits, and slice the flesh lengthwise. Keep the slices relatively thick so they don't break when you toss the salad.

Step 4
In a small bowl, whisk together the olive oil and lemon juice (or apple cider vinegar). Season with salt and freshly ground black pepper. Taste and adjust—the dressing should be bright and slightly acidic, since the avocado and citrus will soften the flavors.

Step 5
Place the watercress and arugula on a large platter. Distribute the orange segments, mandarin slices, and avocado throughout the greens. Add the cilantro.

Step 6
Scatter the bean flowers, nasturtiums, and oxalis flowers over the salad. Drizzle the dressing over the salad just before serving. Sprinkle the toasted chicatanas over the top at the very last moment so they retain their crunch.

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