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Drinks and Coctails Recipes

  Added: Sep 28, 2007  •  Visited (457)  •  Print version Print this recipe (34)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Celery Victor
What You Need:
  • 2 medium-size celery hearts
  • 1 can (10½ ounces) condensed chicken broth
  • ¾ cup peanut oil
  • ¼ cup white vinegar
  • ½ teaspoon salt
  • 1/8 teaspoon white pepper
  • Shredded lettuce
  • 4 anchovy fillets
  • 4 tomato wedges (for garnish)
  • 4 ripe olives (for garnish)
  • Chopped parsley

  • How To Cook:
    1. Split celery hearts lengthwise; place in a saucepan with chicken broth.

    2. Bring broth to a boil; simmer 15 to 20 minutes, or until celery hearts are tender-crisp. Drain and cool.

    3. Combine peanut oil, white vinegar, salt and pepper; add cooled celery hearts.

    4. Marinate in refrigerator at least 2 hours; drain and reserve dressing.

    5. Arrange a stick of marinated celery on a bed of shredded lettuce; lay anchovy fillet over celery.

    6. Garnish salad with tomato wedge and ripe olive; sprinkle with parsley.

    7. Repeat to make 3 additional salads.

    8. If desired, serve reserved dressing separately.

    To Serve: 4
    This recipe is also available in:
    Cuisine » Europe » France
    Main Ingredient » Vegetables » Celery
    Main Ingredient » Fish » Anchovy
    Main Ingredient » Condiments » Oil
    Dish » Salads

     





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