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Provencal Hearts Of Celery Salad
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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.
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| What You Need: |
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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
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| How To Cook: |
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1. Split each celery heart in half lengthwise.
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2. Cut out root and trim leaves, leaving only baby ones.
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3. Wash under running cold water to remove all dirt.
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4. Cut into 1˝ - inch pieces; wipe dry; place in a salad bowl.
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5. Combine oil, lemon juice, basil, salt, and pepper; pour over celery; mix well.
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6. Top with anchovy fillets and parsley.
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7. Garnish with olives and tomato wedges.
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