Italian Celery Salad with Anchovy Dressing
Ingredients
- 1 head of celery, about 1 1/2 lbs (675 g)
- 6 Tbs (90 ml) extra-virgin olive oil
- 2 cans (2 oz, 56 g each) anchovy fillets in olive oil (use the oil as well as the anchovies)
- 2-3 cloves garlic, finely chopped
- Salt and freshly ground pepper to taste
Instructions
- Separate the head of celery into individual ribs and cut into 3-inch (8 cm) lengths. Make "flowers" by making several cuts about 1/3 the length of the pieces of celery and placing in a bowl of ice water in the refrigerator until they fan out into the shape of flowers. This works best if the celery is soaked in the ice water for at least 2 hours. Combine the remaining ingredients in an electric blender or food processor and puree until smooth. Drain the celery and pat dry with a towel. Toss with the dressing and serve immediately. Serves 6 to 8.