Active Time
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Total Time
N/A
Yield
Serves : 12

How to Make It

Step 1    

Put the celery strips in a large bowl of ice water and refrigerate for at least 1 hour or overnight, until the celery strips are curled and very crisp.

Step 2    

In a mini processor, combine the olive oil, lemon juice, anchovies, garlic and white wine vinegar and process until smooth, about 30 seconds. Scrape the vinaigrette into a small bowl and season with salt and pepper.

Step 3    

Drain the celery and pat thoroughly dry. Put the celery in a dry bowl and toss with the vinaigrette. Transfer to a platter and serve at once.

Make Ahead

The recipe can be prepared through Step 2 and refrigerated overnight.

Suggested Pairing

A fresh, clean, smooth Italian Frascati Superiore with some softness and body will complement the range of flavors and textures in the antipasti.

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