An assortment of salads is traditionally served with the grilled meats in Chile.
Plus: More Vegetable Recipes and Tips
Make 4 lengthwise slits from one end to halfway down each piece of celery to make a fan. Put the celery in a large bowl and cover with ice water. Refrigerate for 1 to 4 hours.
Drain the celery and pat dry. In a bowl, toss the celery with the lemon juice, oil and cilantro. Season with salt and serve.
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