Crisp Celery Salad with Anchovy Vinaigrette

1. 1

   Put the celery strips in a large bowl of ice water and refrigerate for at least 1 hour or overnight, until the celery strips are curled and very crisp.

2. 2

   In a mini processor, combine the olive oil, lemon juice, anchovies, garlic and white wine vinegar and process until smooth, about 30 seconds.

3. 3

   Scrape the vinaigrette into a small bowl and season with salt and pepper.

4. 4

   Drain the celery and pat thoroughly dry.

5. 5

   Put the celery in a dry bowl and toss with the vinaigrette.

6. 6

   Transfer to a platter and serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.