Crisp Celery Salad with Anchovy Vinaigrette

  • Servings: 12

Related Video

More Videos
How to Poach Eggs in a Strainer

Ingredients

  • 16 large celery ribs—peeled, halved crosswise and sliced lengthwise into 1/8-inch strips
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 1/4 cup fresh lemon juice
  • 7 large anchovy fillets, chopped
  • 3 large garlic cloves, quartered
  • 1 tablespoon white wine vinegar
  • Salt and freshly ground pepper

How to make this recipe

  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.

  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.

  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.

Contributed By Published October 2000





479728 recipes/crisp-celery-salad-with-anchovy-vinaigrette 2013-12-06T23:22:16+00:00 Cesare Casella dinner-party|italian|appetizers-starters|salads|12|make-ahead|no-cook october-2000,Cesare Casella,italian food,celery salad,anchovy vinaigrette,salad recipe,antipasti recipe recipes,crisp-celery-salad-with-anchovy-vinaigrette 479728
Close
Advertisement
Advertisement
Advertisement
Advertisement