Serving
(click to enlarge)

Marinated Celery
Greece
  -   Selino Marinato
Serves:
Effort:
Sched:
DoAhead:  
6 app  
**
1 day  
Best!

A fresh, lemony salad appetizer that can be made easily, in any quantity, and well ahead of need. For a more complex French version see Celery à la Grecque.



2
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1/2
1/3
1/2
2
2
2
1
3/4
1/2
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#
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c
c
c
T
T


t
t
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Celery
-- Marinade
Olive Oil, ExtV
Lemon Juice
Water
Fennel leaves
Parsley sprig
Thyme sprig
Bay Leaf
Salt
Pepper
-- Garnish
Fennel fronds
Lemon Slices
Make   -   (1 to 2 days - 15 min work)
  1. De-string CELERY only as needed. I find running a vegetable peeler down both of the edges of the largest stalks is usually sufficient. Split the large ends of the stalks in half, and cut them diagonally into 1-1/2 inch lengths.
  2. Chop FENNEL LEAVES and PARSLEY medium. In a non-reactive coverable saucepan large enough for the whole recipe mix all Marinade items.
  3. Bring Marinade to a boil, then stir in Celery. Cover tightly and simmer slowly, stirring a couple of times, until celery is crisp tender. This will be no more than 15 minutes.
  4. Let cool in the Marinade. Put up in glass jars and refrigerate at least overnight - 24 to 48 hours is better. If you have to shorten the marinade time, let it sit at room temperature as long as possible and chill just before serving.
  5. Serve cool.
NOTES:
  1. 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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