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  Added: Feb 05, 2010  •  Visited (177)  •  Print version Print this recipe (9)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Provencal Hearts Of Celery Salad
Raw celery is generally added to salads as a minor ingredient, but celery hearts assume a primary role in dishes such as this one. Serve with a hearty stew or casserole.

What You Need:
  • 4 celery hearts
  • 1/3 cup olive oil
  • 2 tablespoons fresh lemon juice
  • ˝ teaspoon dried basil
  • Salt, pepper to taste
  • 4 flat anchovy fillets, drained and chopped
  • 3 tablespoons chopped fresh parsley
  • 8 pitted black olives
  • 1 large tomato, peeled and cut into wedges

  • How To Cook:
    1. Split each celery heart in half lengthwise.

    2. Cut out root and trim leaves, leaving only baby ones.

    3. Wash under running cold water to remove all dirt.

    4. Cut into 1˝ - inch pieces; wipe dry; place in a salad bowl.

    5. Combine oil, lemon juice, basil, salt, and pepper; pour over celery; mix well.

    6. Top with anchovy fillets and parsley.

    7. Garnish with olives and tomato wedges.

    To Serve: 4 - 6
    This recipe is also available in:
    Cuisine » Europe » France
    Main Ingredient » Vegetables » Celery
    Main Ingredient » Fish » Anchovy
    Main Ingredient » Herbs & Spices » Parsley
    Dish » Salads

     





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