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 tbsp (45 ml) 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: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2
- Sodium: 150
- Fat: 14
- Carbohydrates: 5
- Fiber: 2
- Protein: 2
- Cholesterol: 5