Celery Victor
Ready In: 2 hrs
Serves: 6-8
Ingredients
- 4 stalks celery (the whole head)
- 1 teaspoon salt
- 1 lemon, sliced
- 1 teaspoon peppercorn, coarsely ground
French Dressing
- 1 garlic clove
- 1 cup vinegar
- 2 teaspoons dry mustard (Coleman's is very good)
- 1 tablespoon sugar
- 1 tablespoon salt
- 1 teaspoon paprika
- 1⁄2 teaspoon ground pepper
- 2 cups salad oil
- 1 leaf lettuce or 1 leaf mixed greens, for presentation
Directions
- Remove leaves and wash celery, leaving it whole. (Reserve the leaves for another use).
- Cover with water, add salt and lemon and simmer until tender; drain.
- Cover cooked celery with French dressing and let stand until cool (keep it in the refrigerator until ready to serve, if desired).
- Drain very well, saving the vinaigrette for another salad or marinade.
- Separate and cut celery into desired size; serve very cold on a plate of leaf lettuce or mixed greens, garnished with ground peppercorns.
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