Description
A fresh and crunchy celery salad dressed with a briny anchovy vinaigrette, perfect for a light and flavorful side dish.
Ingredients
Units
Scale
- 10 stalks of celery
- 1/4 cup (60mL) olive oil
- 2-3 anchovy fillets
- Juice of one lemon or 3 tablespoons of white wine vinegar
- 2-3 cloves of garlic, minced
- Fresh parsley for garnish
Instructions
- Trim and chop the celery into bite-sized pieces. Place the chopped celery in a bowl and cover with cold water. Allow it to chill in the refrigerator for at least an hour to enhance its crispness.
- To make the vinaigrette, combine the olive oil, anchovy fillets, lemon juice or white wine vinegar, and minced garlic in a bowl. Use an immersion blender or similar equipment to blend the ingredients until smooth and emulsified.
- Drain the chilled celery well to remove excess water, ensuring the dressing will adhere properly.
- Toss the drained celery with the anchovy vinaigrette until well coated.
- Garnish with fresh parsley before serving.
Notes
Allowing the celery to chill in water for at least an hour before dressing it perks it up, ensuring it will be at its freshest and crispest. Make sure to drain it well, or the flavor of your dressing may be diluted. This salad is a great way to use up extra celery and pairs well with grilled meats or fish.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Salad
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2
- Sodium: 150
- Fat: 14
- Carbohydrates: 5
- Fiber: 2
- Protein: 2
- Cholesterol: 5