Ingredients
Scale
- 10 stalks of celery
Vinaigrette
- 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, put in a bowl, and cover in cold water. Alllow to chill for an hour.
- Make the vinaigrette: If you have an immersion blender or similar equipment, combine all vinaigrette ingredients and blend until well emulsified into a golden liquid. Taste it, and add additional salt if needed. (I always add salt after tasting, because anchovies are salty to start with). If you don’t have an immersion blender, chop the anchovies finely (they will eventually become a paste), and mix with the garlic and lemon juice or vinegar. Then drizzle in the olive oil, whisking constantly to emulsify and combine.
- Drain the celery well, and dress with the vinaigrette. Garnish with parsley and serve.
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 will be unpleasantly watered down.
- Prep Time: 5 mins