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Celery Hearts A La Grecque

salad.queen's picture
Ingredients
  Celery hearts 4
  Lemons 2 , juiced
  Water 1 Pint (600 Milliliter)
  Olive oil 1⁄2 Pint (150 Milliliter)
  Bay leaf 1
  Peppercorns 12
  Coriander seeds 12
  Salt 1 Pinch
  Thick mayonnaise 1 Pint (300 Milliliter)
  Wine vinegar/Herb vinegar 3 Tablespoon
  Anchovy fillets 16
  Black olives 8
Directions

1. Cut the celery hearts (trim off the leaves) in half and wash in cold water.
2. Place the lemon juice, water, oil, herbs and seasonings in a pan and bring to the boil.
3. Place the celery halves in it and poach covered until tender, approximately 20 minutes, depending on size. Drain well and cool.
4. When completely cold arrange the halves on a serving dish.
5. Mix together the mayonnaise and vinegar and coat each of the halves. Decorate each with 2 anchovy fillets and a black olive.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Greek
Course: 
Appetizer
Method: 
Poached
Ingredient: 
Celery
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
25 Minutes
Ready In: 
40 Minutes
Servings: 
4

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