Serving
(click to enlarge)

Celery à la Grecque
France

Serves:
Effort:
Sched:
DoAhead:  
6 sal  
**
30 min  
Best!

Celery Greek Style - an interesting and refreshing lemony salad or appetizer that can be made easily in any quantity - and well ahead of need.



1-1/4
tt
6
3
3/4
3/4
1/3
1/3
3/4
15
1/2
1
1
#

oz
cl
c
c
c
c
t

t

Celery
Options
Onion
Garlic
Wine, white dry
Water
Olive Oil, ExtV
Lemon Juice
Salt
Peppercorns
Coriander seed
Thyme sprig
Bay Leaf
  1. Cut CELERY diagonally into pieces starting about 1/2 inch wide at the base up to about 1 inch at the top.
  2. Prepare OPTIONS if used (see Note-1).
  3. Quarter ONION and slice medium.
  4. Crush GARLIC cloves with the flat of your knife and slice very thin.
  5. Place All Items in a non-reactive pot and bring to a boil. simmer until celery is cooked crisp tender, about 12 to 30 minutes depending on how tough your celery is.
  6. Cool and refrigerate until used, preferabley a day or two. If you need right away keep it at room temperature and chill just before serving.
NOTES:
  1. Options:   Options could be small mushrooms and or small boiling onions, about 12 ounces total. If mushrooms are large, cut in half. For onions blanch them in boiling water for 1 minute, refresh under cold water and peel, cutting the least possible amount from the ends so they stay whole.
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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