Celery anchovy salad

Indulge in the delicious marriage of crunchy celery and salty anchovies in this vibrant salad bursting with Mediterranean flavors.

Ingredients:

• 10 stalks of celery
• 1/4 cup olive oil
• 2-3 anchovy fliets
• juice of 1 lemon or 3T white wine vinegar
• 2-3 cloves garlic, minced

Instructions:

1. Cut and dice the celery, place it in a bowl, and submerge in cold water. Refrigerate for one hour.
2. Prepare the dressing: If you have an immersion blender or a similar tool, mix all dressing components until they form a smooth, golden liquid. Taste the dressing and adjust salt if necessary (I recommend adding salt after tasting as anchovies are naturally salty). If you don't have an immersion blender, finely chop the anchovies until they form a paste, then combine with minced garlic and lemon juice or vinegar. Slowly pour in the olive oil while whisking continuously to create an emulsified mixture.
3. Remove the celery from the water, drain thoroughly, and coat with the prepared dressing. Sprinkle with parsley and serve.
4. Tip: Allowing the celery to rest in cold water for at least an hour before adding the dressing enhances its freshness and crunchiness. Ensure thorough draining to prevent diluting the dressing's flavor.

Summary:

• Calories: 568 kcal
• Fat: 56 g
• Protein: 6 g
• Carbs: 14 g
• Potassium: 1125 mg
• Magnesium: 53 mg