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4 small bunches celery
2 tablespoons fresh lemon juice

1/3 cup white wine vinegar
1/8 teaspoon dried mustard
2/3 cup extra-virgin olive oil

12 butter lettuce leaves
16 anchovy fillets
Chopped fresh parsley

Remove outer celery stalks from each bunch, leaving about 6 inner stalks attached, trim each celery heart to 6-inch length (reserve outer stalks and trimmings for another use). Bring large pot of salted water to boil, add lemon juice, then celery hearts and boil until celery is tender (about 15 minutes), drain well, cover and chill until cold.

Whisk vinegar and mustard in small bowl, gradually whisk in oil, season to taste with salt and pepper. Arrange lettuce leaves on 4 plates, top with celery, arrange 4 anchovies over each celery heart, spoon dressing over and sprinkle top with parsley. Serves 4.